07 August 2014,10:33 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Trim the trout tails to make them more pointed. Rinse the trout well.
  • Dredge the trout with flour and shake off the excess. Season with salt and pepper.
  • Heat half the butter in a very large sauté pan and, when foaming, place in the trout.
  • Cook over fairly high heat on both sides to brown evenly. Depending on size, the trout should take 5-8 minutes per side to cook.
  • The dorsal fin will pull out easily when the trout are cooked. Remove the trout to a serving dish and keep them warm.
  • Wipe out the pan and add the remaining butter. Cook over moderate heat until beginning to brown, then add the lemon juice and herbs.
  • When the lemon juice is added, the butter will bubble up and sizzle. Pour immediately over the fish and serve with lemon wedges.


  • 6 even-sized trout, cleaned and trimmed Flour
  • Salt and pepper
  • 200 grams butter
  • Juice of 2 lemon
  • 50 ml tablespoons chopped fresh herbs
  • Lemon wedges to garnish

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