Salt the Låx’n inside as well as outside, also sprinkle with lemon juice inside. Place a sprig of rosemary in the belly of each fish, coat in flour and fry in hot clarified butter until crispy on both sides (about 12 minutes). Remove the fish. Add a sprig of rosemary to the hot clarified butter, add the fresh butter and let it foam up. Arrange the Låx’n on warmed plates and pour the rosemary butter over the fried fish.
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