Summary

Ingredients

• 4 trout (s), frozen or fresh
• 4 sprigs rosemary
• 2 lemon (s), untreated
• 1 small bunch parsley
• 100 g flour
• 1 teaspoon paprika powder
• salt and pepper
• some clarified butter, for frying
• 200 g sour cream
• 100 g natural yourt
• Horseradish, freshly grated, alternatively from the glass
• olive oil

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Instructions

1. Let the trout thaw, rinse with cold water and pat dry or pat the fresh, previously gutted dry, if necessary.
2. For the dip, stir the sour cream with the yogurt and a small dash of olive oil until smooth. Season to taste with a little lemon juice or zest, as well as salt and pepper. Stir in the freshly grated horseradish or, if there is no fresh one, the hot one from the glass.
3. Season the trout inside and outside with salt and pepper and place a sprig of rosemary in each trout. Rinse the parsley, pat dry, pluck the leaves and add them to the rosemary in the trout.
4. Mix the flour with the paprika powder and turn the fish in it.
5. Heat the clarified butter in a pan and fry the trout in the hot lard for about 6–7 minutes on each side until golden brown.
6. Serve with lemon wedges and horseradish dip.
7. Green salad and boiled potatoes go well with this.