Danish Blue Trout

Clean the trout, wash and dry. Dip into milk, then into seasoned flour. Reserve milk for sauce. Heat 1/4 inch oil in flame-proof dish. Cook trout over moderate heat until the bottom is golden brown. To make the sauce, melt the bitter, stir in flour and cook for a minute or two. Stir in the milk slowly and cook, stirring, until sauce is thickened and smooth. Stir in lemon juice, 1/2 cup of cheese and white pepper to taste. Drain and discard excess oil from fish dish. Spoon sauce over trout, sprinkle with remaining cheese and broil about 6 inches from heat for 5 to 6 minutes, until cheese melts and browns. Serves 6.