Fried Trout

4 trouts (each 250 g, ready to cook)
60 g clarified butter
100 g butter
2 tsp. parsley (chopped)
juice of one lemmon
salt, flour



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.