Trout is a genus of salmonid fish often called char or charr; some species are called “lake trout”. It is a sweet water fish. I bought last week in a Fishery and I started the “fast” with an excellent trout fish dish!
Ingredients: 1/4 cup butter, 2 (8 ounce) whole trout, butterflied and deboned, salt and freshly ground black pepper to taste, 2 tablespoons freshly squeezed lemon juice, 1 kg potatoes or two per persons,, extra virgin olive oil, salt, rosemary twigs, 4 -5 garlic cloves in their skins
1. Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
2. Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
3. Prepare potatoes. Peel and slice, and place onto a parchment paper. Mix olive oil with rosemary (1 teaspoon) and you can flavor oil with 1 spoon of lemon juice. Salt potatoes to taste and place into the oven and bake together with the fish for 25 minutes on 225 grades. Remove from oven.
4. Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce alongside with the rosemary potatoes.