Ingredients

• 4 whole or filleted speckled trout
• 80 ml flour
• 4 tbsp butter
• 1 Juice of one lemon
• 2 tbsp fresh chopped parsley
• 1 Salt and pepper

Instructions

1. 1

   Season the trout with salt and pepper, then dredge both sides in flour.

2. 2

   Melt the butter over medium-high heat in a large pan.

3. 3

   Cook the trout for 4-5 minutes on each side.

4. 4

   Remove and keep warm.

5. 5

   Heat the remaining butter until it turns a nutty brown (beurre noisette).

6. 6

   Add the lemon juice and parsley.

7. 7

   Pour the brown butter sauce over the trout. Serve immediately.