Trout "Müllerin style"
4 trout of about 300g each
sunflower or rapeseed oil
Wash the trout, salt, pepper, fill with parsley and turn in flour. Fry the fish in the hot oil until golden brown and spread with garlic butter before serving. Peel the potatoes and cook for about 20 to 25 minutes until al dente. Then toss in butter and season with salt and chopped parsley.
For the garlic butter: Beat the butter until foamy and season with salt, pepper, garlic, cognac and fresh herbs (e.g. marjoram, tyme, parsley, basil).