Butter-Fried Trout with Crispy Skin

For perfect butter-fried trout, rinse each fish under cold water and pat thoroughly dry with a kitchen towel, both on the outside and inside the cavity.

Season the fish with salt and pepper on all sides and inside. Slice the lemons into thin rounds and place two slices inside the cavity of each trout along with a sprig of parsley.

Spread plain flour on a flat plate and lightly coat each trout on all sides. Shake off any excess flour - you want only a thin dusting to ensure crispiness.

In a large skillet, melt half the butter (40 g) over medium heat until it foams and the sizzling subsides.

Add two trout and fry for 5-6 minutes on each side until the skin is beautifully golden and the flesh separates easily from the backbone. Transfer the cooked fish to a warm plate and cover with aluminium foil.

Add the remaining butter to the same pan and repeat the process with the remaining two trout.

Peel the potatoes, halve any larger ones, and place in a pot of cold salted water.

Bring to a boil and cook for 15-20 minutes until tender when pierced with a fork. Drain, add butter, and toss gently.

Place each trout on a plate, add boiled potatoes alongside, and garnish with a lemon slice and a sprig of fresh parsley. Serve immediately while the trout skin is still crispy.