Trout Müllerin with parsley potatoes and leaf salad

Ingredients for 4 servings:

• 4 trout(s), 250 – 300 g each, ready to cook
• 60 g clarified butter
• 150 g butter
• 1 bunch parsley, flat, chopped
• 1 lemon(s), the juice
• 2 tbsp flour
• 600 g potatoes, boiled, peeled, waxy
• 1 head of lettuce, washed and chopped
• 2 tbsp honey
• 1 onion(s), red, finely chopped
• 2 tsp mustard, medium hot
• Salt and pepper, white
• ¼ liter olive oil
• 0.15 liters of balsamic vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Salt the trout inside and out, coat in flour, and shake off any excess flour. Heat clarified butter and fry the trout on both sides until crispy, then remove from the pan and place on a preheated platter. Drain the cooking fat, allow 100g of butter to foam in the pan, and add the lemon juice. Sprinkle the trout with 2 tablespoons of parsley and pour the lemon butter over it. Heat 50g of butter and fry the potatoes briefly, season with salt, and toss with the remaining parsley. Place the honey, onions, mustard, salt, and pepper in a bowl. Whisk in the vinegar, then whisk in the olive oil in a small stream. Toss with the lettuce.