juice of ½ lemon
2 tbsp flour
pepper & salt
5 tbsp pine nuts
6 oz / 160 grams butter
6 tbsp white vermouth
1½ tbsp chopped parsley
Clean and rinse the trout, open them and take out the bones.
Mix the flour with salt and pepper to taste and liberally dust the inside and outside of the trout.
Roast the pine nuts in a hot skillet, shaking the pan continuously till the nuts are light brown. Put them on absorbent paper to drain.
Use two skillets to fry the trout. Put 1/3 of the butter in each skillet and fry the fish three minutes on each side. Put them on an oven dish and keep the fish warm in the oven at low heat.
Pour the grease from the one skillet into the other and add the rest of the butter. Heat until the butter is light brown. Add the lemon juice and vermouth, bring to a boil and stir in the baked flour pieces left over from frying the fish. Add salt and pepper to taste.
Add the parsley and the pine nuts and bring to a quick boil again.
Arrange the trout on a serving dish and pour the sauce over them. Serve with French fries and a tomato-lettuce salad.