-200 g each juice of one lemon, salt alz parsley, chopped chopped.
Rinse trout under cold running water, dry, sprinkle inside and outside with juice of one lemon, dry, season with salt. Turn in flour on the other side. Heat oil, fry the fish on both sides in it. Drain the oil butter to the fish form, melt, turn the fish in the butter foam, arrange on a heated plate, keep warm. Stir the butter with the juice of one lemon and Worcestershire sauce, spread evenly over the trout, sprinkle with parsley, garnish with lemon slices. Roasting time: approx. 10 min Additional dishes: Buttered potatoes, various leaf salads Mass: 4 servings
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