|30 g||Wheat Flour Type 405|
|20 g||Butter Lard|
The classic preparation of trout is fried trout milling. Rinse trout Müllerin, dry and sprinkle with 3 tbsp lemon juice. Season inside and outside with salt. Turn in flour. Heat the lard in a pan. Fry trout Müllerin at medium temperature for 5 minutes. Turn carefully and fry for 3 minutes. If the back fin can be easily pulled out, the trout miller is cooked. Arrange on preheated plates. Cut off 3 lemon slices. Squeeze the rest of the lemon. Heat butter and lemon juice in the pan. Chop the parsley. Sprinkle over the trout miller. Sprinkle with hot butter. Garnish with lemon slice. Parsley potatoes and green salad go well with it.