Trout with Herb Stuffing

Prepare trout, rinse under running water, dry and season lightly with salt. Rinse the kitchen herbs, spin dry and chop finely. Peel and finely dice the onion. Mix juice of one lemon, onion cubes, kitchen herbs, vermouth and breadcrumbs, season with salt and season with pepper. Fill the trout with the stuffing. Close the fish with toothpicks and turn them in the flour to the other side. Then carefully fry the fish in the hot fat from both sides on a medium gas flame. Serve on a heated platter garnished with lemon slices.

Garnish: buttered potatoes, green leaf salad

Preparation time: about 20 min

Frying time: about 10 min per batch

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!

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