Wash the trout in cold water, drain a little on kitchen paper, salt the inside and outside, lightly pepper and toss thoroughly in the flour. It should stick to them well. Keep it ready on a dry paper towel. Peel the potatoes according to the number of people (and hunger ... ;-)), cut them into pieces and keep them ready in a pot with water. Clean half the iceberg lettuce, cut roughly into small pieces and keep it ready in a bowl. Mix the sour cream, lemon juice, pepper, salt, sugar and dill into a spicy marinade and keep it ready.