Viennese potato soup
Foto: Willfried Gredler-Oxenbauer
Wash the trout inside and out and dry. Salt them inside and out, coat in flour, shake excess flour off. Heat clarified butter in a coated frying pan. Fry trout on both sides until crisp and then remove from frying pan. Remove drippings, and butter and remove possible remainders with a wooden spoon. Froth butter, add lemon juice. Boiled potatoes and leaf salad go very well with this dish.
Wein aus Österreich - Kostbare Kultur