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.