Wash the trout inside and out and dry. Salt them inside
and out, coat in flour, shake excess flour off. Heat clarified butter in
a coated frying pan. Fry trout on both sides until crisp and then remove
from frying pan. Remove drippings, add butter and remove possible
remainders with a wodden spoon. Froth butter, add lemmon juice. Serve
the trout on a prewarmed plate sprinkled with lemmon butter and parsley.
Boiled potatoes and leaf salad go very well with this dish.