Trout in lemon sauce with sage and capers

Ingredients for 4 servings:

• 4 trout or other freshwater fish
• 2 tsp salt
• 2 lemon(s), the juice
• 4 tbsp flour
• 20 g butter
• 2 tbsp extra virgin olive oil, cold squeezed
• 8 leaves of sage or 1 tsp of sage powder
• 60 g capers
• 1 jar white wine
• possibly water
• pepper, black

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Salmon and caper fish. Can also be prepared with other freshwater fish.

Gut the fish, wash, and dry. Squeeze over the juice of 1 lemon and sprinkle with 2 teaspoons of salt. Refrigerate for 1 hour. Drain the fish well, pat dry with kitchen paper, and coat in flour. Put 4 tablespoons of flour in a freezer bag, add the fish, and shake the bag vigorously to coat the fish evenly with flour. Place 1 sage leaf in the belly of each fish. Melt 20g butter in 2 tablespoons of olive oil over medium heat and fry the fish for about 3 minutes. Then turn over and fry the other side in the same way over low heat. Add the remaining sage leaves to the fat, increase the heat slightly, and fry on both sides until both sides are nicely browned. Deglaze with 1 glass of white wine. Add a little more hot water, if desired. Squeeze over the fish with the juice of 1 lemon, season with salt and pepper, and scatter the capers over the fish. Cover and continue simmering for 15-20 minutes, depending on the size of the fish, until cooked through. Baste the fish occasionally with the sauce. Serve with boiled potatoes or white bread.