Rinse the trout and pat dry with kitchen paper. Cut off the heads. Salt and pepper inside and out. Drizzle some lemon juice into the abdomen to taste it. Let it steep for about 10-15 minutes.

Put as much flour as you can think of on a mat and roll the trout in it. Heat the butter in a pan and fry the fish brown on both sides. With the stove switched off, let it tighten a little longer.

Boil the potatoes, drain and steam dry. Then peel. Melt the butter in a small pot, let it get a little hot, sprinkle in a little salt and stir in the parsley. Spread over 3 potatoes each time they are on the plate.

For the salad, clean and cut the vegetables as usual. Put in a bowl. Mix the vinegar, oil, garlic, oregano, salt and pepper into a vinaigrette. Pour over the salad, mix everything and let it steep a little. Finally, taste well again.

I wish you bon appetite.