Saibling "Müllerin Art"

Ingredients

• 1000 g salmon trout (4 trout; ready to cook)
• juice of 1 lemon
• Salt
• Pepper (freshly ground)
• 6 tbsp flour
• 2 tbsp sunflower oil
• 4 tbsp butter
• 1 untreated lemon
• parsley

Instructions

1. 1.

   Remove the trout from the pan and arrange on plates. Let the remaining butter in the pan foam briefly, add the lemon wedges and sauté them. Deglaze with the remaining lemon juice, add the chopped parsley, and season the sauce with salt and pepper.

2. 2.

   Pour the butter-lemon sauce over the trout and serve the fish with the lemon wedges. Pair with boiled potatoes lightly tossed in butter, and a salad of lettuce with yogurt or sour cream dressing.