Fabrication

We dig with a knife to clean the hard, bary surface on the back of the fish. After cutting off his head, we cut the sword in half so that it remains on one side. But we don’t separate them. After washing well, we salt it first and then fry it in butter, covered in corn flour on both sides. Since trout is a somewhat unpleasant fish, butter gives it a very nice flavor. Enjoy your meal…