Trout Meunière (Updated - v2)

Goes well with a simple green salad.

Takes around 45 minutes.

Preparation You'll need: A large pan (best would be an oval fish pan) with lid A small frying pan (with smooth non-stick coating) A pot for the potatoes
Ingredients (for 2 persons) 2 gutted trouts (600 to 700 g) - preferably brown trout Some flour 25 g concentrated butter 75 g butter 1-2 lemons You will need 60 ml for the butter sauce, plus a few squirts for the brown trout 2 Tbsp. parsley ca. 400 g small (important!) potatoes 2 Tbsp. almond slices
The potatoes Check that there is white wine in the fridge! Start with the potatoes, they take the longest - while they are cooking, you can continue with the fish, which should then roughly coincide. Wash them (do not peel them) and put them in the pot with enough water. Add salt (about 1 tablespoon) and cook until they are soft (about 15 to 20 minutes, depending on size. Pour into a sieve and put back into the pot and let it cool down a short time with cold water. Then peel them and put them into the probably already waiting pan with the butter-lemon sauce.
The fish Toast 2 Tbsp. flaked almonds in the small pan until they are the desired brown colour (see photo for an example). In the meantime, measure out 60 ml lemon juice and prepare 25 g clarified butter and 75 g butter. Wash the gutted fish briefly under cold water and pat dry. Then sprinkle with lemon juice, salt inside and out and coat in flour. Heat the oven to 90℃ with the dinner plates. Now heat the clarified butter in the large pan and fry the trout at a higher temperature (level 7). Fry on the first side for approx. 6-7 minutes, then carefully turn over and fry again for approx. 5-6 minutes. As soon as you can easily pull out the dorsal fin, the trout is cooked. In the meantime, pluck and chop the parsley leaves (2 Tbsp). Now place the fish on the preheated plates and place in the oven.
The butter sauce Heat butter in the frying fat, add lemon juice and a little salt. Add the potatoes and 2 Tbsp freshly chopped parsley leaf and simmer gently for 3 to 4 minutes, covered. Place the sauce with the potatoes and the flaked almonds separately in (possibly preheated) bowls on the table. Place a lemon slice on the plates before serving.