Brook Trout in Meadow Herb Coat

For the brook trout in the meadow herb coat, it is best to have the char gutted right away at the fishmonger. At home, wash again well under running water and pat dry. Season inside with salt, freshly ground pepper and some of the mixed herbs.

On a flat plate, beat eggs well with the rest of the herbs as well as the grated cheese. Turn the chars one after the other first on both sides in flour and then pull them through the eggs so that they are well coated with the egg-herb coating.

Meanwhile, already heat the oil with butter and fry the chars in it at moderate heat, half covered slowly on both sides until golden brown. Lift out the fish, dab off the fat or let it drip off and arrange the brook trout in the meadow herb coating garnished with the herbs.

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