Buttered trout

TypologyMAIN COURSES

Serves four: 4 trout; 40 g of butter; 4 teaspoons of flour; 1 sprig of sage; oil; salt

Take 4 very fresh trout, better if rainbow trout, clean and wash them and coat them in flour, taking care to shake off the excess flour. Put butter and sage in a pan and melt the butter. Add the trout, cooking them over a high heat for about 3 or 4 minutes. Turn them over, salt the browned side, cover the pan and leave then to cook over a medium heat for a few minutes.
They are excellent served with any boiled or raw vegetables.