Get 2 beautiful, ready-to-cook trout or salmon trout from the trusted fishmonger. I always ask you to remove the heads and all fins on site, but you don`t have to, but since the skin is also eaten, I at least cut off the fins with scissors.
Preheat the oven to 220 ° C fan-assisted air.
Rinse the trout very thoroughly under running water and scrape against the direction of the scales with a wide knife in order to remove the last scales (from the tail to the head). Rinse well inside too. Do not pat dry!
Squirt the plastic lemon briefly inside from left to right, then salt the inside well (I use about 1 / 2-3 / 4 teaspoons per trout) and add a teaspoon of TK 8 herbs inside.
Put the breadcrumbs and the rest of the salt on a large plate, mix briefly and then turn the trout on both sides so that a nice breading sticks around the fish (so don`t rub the fish dry beforehand!).
Put the margarine in a large baking dish or deep baking sheet (it can be in large lumps), then place the fish on top or next to it.
Fry in the oven for 30 minutes, turn the fish once after approx. 15 minutes. After 30 minutes the skin is crispy and the meat tender.
Either just go with a herb / garlic baguette or boiled potatoes with golden yellow melted butter and a green salad.
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