Trout meunière

1. Wash the cleaned trout inside and out, pat them dry and season with salt and pepper.

2. Dredge the fish in flour on all sides and shake off the excess.

3. Heat half of the butter in a pan and fry the trout for 4-5 minutes per side until golden brown.

4. Transfer the cooked fish to warm plates.

5. Brown the remaining butter in the pan until light brown and nutty, then stir in the lemon juice.

6. Spoon the browned butter over the fish, sprinkle with chopped parsley and serve immediately.

Tip: Brown the butter only until it is hazelnut-coloured and smells nutty - any longer and it burns.