Salt and pepper the ready-to-cook trout and sprinkle with lemon juice. Dip in flour, tap off excess flour and fry the fish in hot oil on both sides for about 12 minutes. Lift out the trout and keep warm. Drain the frying residue, stir the chopped garlic briefly in the pan and add butter and beef broth. Bring to the boil once. Add the chopped parsley and season with salt. Arrange the trout, drizzle with a little sauce and serve the rest of the sauce in a small jug.
Preparation Tip:
Dill or rosemary apples as a garnish
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