Trout with shallots and Provençal herbs à la Didi

Ingredients for 1 servings:

• 1 trout(s)
• 2 tbsp flour
• 2 m.-large shallot(s)
• 50 g clarified butter
• 125 ml apple spritzer
• 2 cl Calvados
• 1 tsp Herbes de Provence, freeze-dried
• n. B. Sea salt and black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the trout, pat dry with some kitchen paper, and season generously with sea salt and pepper, inside and out. Then pour the flour onto a shallow plate and press the fish into it on both sides to ensure it is well coated. Gently shake off any excess flour. Peel the shallots and slice them thinly. Melt the clarified butter in a large, lidded pan. Fry the trout uncovered for just under 2 minutes on each side, then remove and set aside on a plate for a short time. Reduce the heat to medium and sauté the shallots for a few minutes in the clarified butter left over from frying the trout. Mix the apple spritzer with the Calvados and deglaze the shallots with it. Season with salt and pepper, and return the trout to the pan. Now put the lid on and cook the trout for about 12 minutes, turning it over about halfway through and adding the herbs de Provence. Garnish the trout with the shallots and serve.