Take the trout and rinse well with cold water. Dry them with paper towels.
Put the milk in a deep bowl and put the trout to marinate for 15 minutes.
In a large dish mix the flour and salt and add each trout in the mixture, then put them on a plate.
In a large skillet heat over medium heat 2 tablespoons olive oil.
Cook 2 trout in oil about 5 minutes each time. Remove from oil and put on paper towels to remove excess oil. Repeat with the 2 missing trout.
In a small saucepan, cook the lemon juice over medium heat for 30 seconds. Add the butter and cook for 2 minutes. Add the parsley and remove the sauce from the heat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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