Introduction: Trout (Forelle) Müllerin Art
2 trouts (frozen or fresh)
clarified butter or oil
Step 1: Preparation
Wash the trouts, then rub the trouts with salt an pressed garlic (if you think you've used enough, use more) and afterwards turn the trouts in the flour.
Now heat the clarified butter and brown both sides (you can turn the trouts when their eyes pops out -> old trick taught to me by my grandmother)
Normally you serve it with parsley potatoes and quarter of a lemon, but I've forgotten to buy potatoes, so I did cook rice instead.
Bon Appetit !