Trout with Herbs

Rinse the trout inside and out under cold running water with care. Dry inside and out with kitchen roll, sprinkle with the juice of one lemon and rub heartily with salt and pepper. Spread the flour evenly on an oblong plate and turn the prepared fish in it on the other side. Knock off excess flour from the trout by hand.

Rinse the kitchen herbs, dry them thoroughly with kitchen roll and roughly chop the leaves with the stems. Fill evenly into the belly opening of the prepared trout. Put half of the clarified butter in a large frying pan and heat. Pour in the trout and roast until crispy, 5 minutes on each side. The trout are cooked when the eyes protrude white and the dorsal fins pull out without resistance.

Arrange the fish on warm plates and baste with the frying fat. Pluck the parsley leaves, sprinkle them over the trout and serve with lemon halves, new potatoes and a cucumber-dill leaf salad.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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