NOTE: This is a recipe that states sheep’s butter – most of us will have to do with butter made from cow’s milk
Ingredients:
6 small trout, cleaned well
1-2 tablespoons coarse salt
juice of 6 lemons
2/3 cup of fine polenta
1 cup of butter
rings of lemon for decoration
Method:
1. Clean trout and line up in a flat dish.
2. Add lemon juice and coarse salt and marinate for 12 hours in the fridge.
3. Remove trout from marinade.
4. Place the polenta on a flat plate and roll the trout in it, shaking off excess polenta.
5. In the meantime, heat a large frypan with the butter till it bubbles and fry trout, making sure all sides are cooked.
6. Serve on a platter garnished with lemon rings.