Trout à la meunière

Ingredients

• 2 oven-ready trout (about 300 g each)
• 3 tbsp flour
• 2 tbsp clarified butter
• 3 tbsp butter
• 1 lemon
• 1 small bunch of flat-leaf parsley, chopped
• Salt, pepper

Method

1. Rinse the trout briefly inside and out and pat them well dry.
2. Season them inside and out with salt and pepper and drizzle a little lemon juice into the belly cavity.
3. Turn the fish in the flour and tap off any excess.
4. Heat the clarified butter in a large frying pan and fry the trout over a medium heat for about 5 to 6 minutes on each side until golden brown.
5. Doneness test: the dorsal fin pulls out easily and the flesh on the bone is no longer glassy.
6. Take the trout out and keep them warm. Pour off the frying fat.
7. Let the butter foam in the pan until it is light brown and smells nutty. Stir in the parsley and a squeeze of lemon juice and pour everything over the fish.

Tips

• Boiled potatoes and a green salad go well with it.
• For two large trout you need a really big frying pan, otherwise fry them one after the other.
• A few flaked almonds in the brown butter turn it into trout with almonds.

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