Fried rainbow trout with horseradish dip

Ingredients for 4 servings:

• 4 trout, frozen or fresh
• 4 sprigs rosemary
• 2 lemons, untreated
• 1 small bunch of parsley
• 100 g flour
• 1 tsp paprika powder
• e.g. salt and pepper
• some clarified butter, for frying
• 200 g sour cream
• 100 g natural yogurt
• e.g. horseradish, freshly grated, alternatively from the jar
• e.g. olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Thaw the trout, rinse with cold water, and pat dry, or pat the fresh, previously gutted trout dry if necessary. For the dip, mix the sour cream with yogurt and a small dash of olive oil until smooth. Season with a little lemon juice or zest, salt, and pepper. Stir in the freshly grated horseradish, or if you don’t have any fresh, use the spicy horseradish from a jar. Season the trout inside and out with salt and pepper and place a sprig of rosemary into each trout. Rinse the parsley, pat dry, pick off the leaves, and add them to the rosemary in the trout. Mix the flour with the paprika and toss the fish in it. Heat the clarified butter in a pan and fry the trout in the hot lard for about 6–7 minutes on each side until golden brown. Serve with lemon wedges and horseradish dip. A green salad and boiled potatoes go perfectly with this.