Trout Meunière

Bring a pot of salted water to a boil. Add potatoes and cook 15-20 minutes until tender when pierced with a knife. Drain and keep warm.

Pat trout completely dry inside and out with paper towels. Season both sides and cavity with salt and pepper. Score skin 3 times on each side at a 45° angle.

Spread flour in a shallow dish. Dredge each trout lightly, coating both sides. Shake off excess. Slice half the lemon into thin rounds; reserve the other half for juice.

Heat a large frying pan over medium-high heat. Add 30g butter and swirl until it foams and turns light golden-brown, about 2 minutes.

Place trout in the pan. Fry 4-6 minutes per side until skin is deep golden and fish flakes easily at the thickest part. Transfer to plates.

Add remaining 30g butter to the pan. Let it foam and turn golden. Squeeze in juice from reserved lemon half, then stir in parsley. Pour sauce over trout, garnish with lemon slices, and serve with potatoes.