Gut the fish, rinse and pat dry. Season with salt and pepper, lightly flour and fry in butter.
Remove the fish from the pan directly onto a preheated platter.
Pour off the pan drippings and cream butter in the hot pan.
Garnish with halved lemons and a bouquet of parsley. Serve immediately.
Serve with steamed or parsley potatoes.
Preparation Tip:
Portion trout are cooked after 3-4 minutes of frying on each side.
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