Trout in Müllerin Style with Potatoes

Ingredients

• 750 g small potatoes (mostly waxy)
• Salt
• 4 tbsp butter
• 3 tbsp chopped parsley
• 4 smaller trout (ready to cook)
• Lemon juice
• Salt
• Pepper
• 0.5 bunch parsley (for filling)
• flour (for coating)
• clarified butter (for frying)
• 2 tbsp toasted almond slivers
• lemon slices

Instructions

1. 1.

   Cook the potatoes with skins on for about 20 minutes until tender.

2. 2.

   Toast the almond slivers in a small pan until golden brown.

3. 3.

   Heat one or two large pans with plenty of clarified butter for the trout.

4. 4.

   Meanwhile, drizzle lemon juice over the inside and outside of each trout, season, fill with parsley, coat in flour. Fry each side for 5-7 minutes at medium heat until golden brown; fish is done when the dorsal fin lifts easily.

5. 5.

   Melt butter in a pot for the potatoes, quickly peel them, toss in the butter, remove from heat, and plate alongside the trout. Drizzle remaining parsley butter over the trout and garnish with toasted almonds and lemon slices.