Trout Millerin Style

Wash trout inside and out, pat dry. Rub inside and out with salt, turn in flour, tap off excess flour. Heat clarified butter in a non-stick frying pan, sear trout on both sides until crispy, lift out of pan. Pour off drippings, add butter and scrape off any frying residue with a wooden spoon. Heat butter until foaming, add lemon juice. Arrange trout on a warmed plate, pour lemon butter over and serve sprinkled with plenty of parsley. Serve with salted potatoes and leaf salad.

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