Rinse fish, sprinkle with juice of one lemon.
Save a few parsley leaves. Chop the rest of the parsley, hyssop and shallots very finely, mix, grated peel of half of the indicated mass of salt, lemons, juice of one lemon and pepper.
Fill the trout with the mixture. Remove peel from remaining lemons, cut them into slices, cut them in half, cut fish skin in some places. Push lemon slices halfway in. Oil fish, grill on both sides for 5 minutes. Oil more often.
Serve garnished with parsley.
in central European gardens, with mock spikes of lavender-blue or possibly white flowers, salad seasoning, early medicinal herb.
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