Summary

Ingredients

• 4 trout (s), each 250 - 300 g, ready to cook
• 60 g clarified butter
• 150 g butter
• 1 bunch parsley, smooth, chopped
• 1 lemon (s), add the juice from it
• 2 tablespoon flour
• 600 g potato (s), boiled, peeled, waxy
• 1 head lettuce, washed and cut
• 2 tablespoon honey
• 1 onion (s), red, finely chopped
• 2 teaspoons mustard, medium hot
• Salt and pepper, whiter
• 0.25 liter ¼ olive oil
• 0.15 liters balsamic vinegar

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Instructions

1. Salt the trout inside and out, turn in flour, shake off excess flour. Heat the clarified butter, fry the trout on both sides until crispy, lift out of the pan and place on a preheated plate. Pour off the frying fat, froth 100 g butter in the pan and add lemon juice. Sprinkle the trout with 2 tablespoons of parsley and pour the lemon butter over them.
2. Heat 50 g butter, fry the potatoes in it a little, season with salt and mix with the rest of the parsley.
3. Put honey, onions, mustard, salt and pepper in a bowl, stir in the vinegar with a whisk and then beat in the olive oil in a small stream. Mix with the lettuce.