Summary

Ingredients

• 4 trout (s)
• 2 lemon (s)
• 2 tablespoon flour
• 80 g butter or mararine
• 1 bunch parsley
• salt
• Worcester sauce

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Instructions

1. Wash the ready-to-cook trout, even though they come out of the water, and dab gently. Drizzle with the juice of a squeezed lemon, add salt and don`t forget your stomach area. Put to sleep for 10 minutes.
2. Then wake the trout, turn in flour and fry until golden yellow in the hot frying fat on both sides for a total of 8-10 minutes.
3. Place the Müllerin trout individually on the plates and keep warm.
4. The pan from the plate next to it. Briefly stir the chopped parsley, lemon juice, a little Worcestershire sauce in the still hot frying fat and pour over the trout.
5. Serve with boiled potatoes.
6. Here the fishbone says: Mix ready-made, dried salad herbs and a little herbal salt into the flour. This makes the trout even more flavorful.