Trout with Lemon Butter

For the trout with lemon butter, wash and dry the spring onions and cut into fine rings. Rinse the ready-to-cook trout inside and out with cold water and pat dry. Acidify the fish inside and out with lemon juice and season with salt and pepper, place half of the onion rings and the dill sprigs in the belly cavity.

Dredge the trout in flour, tapping off excess flour. Heat clarified butter in a large skillet and fry fish on both sides over not too high heat.

For the lemon butter, put the butter in a pan, add the remaining onions, lemon zest and some lemon juice and cook until thickened. Season with the chopped herbs, salt and pepper.

Arrange the trout on warmed plates and pour the hot lemon butter over them.

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