Ingredients

For the Fish

4 pieces of skinned and boneless trout fillet, 14 oz. Pieces
Salt
Fresh ground pepper
⅓ cup olive oil for brushing
18 oz. vegetables
7 oz. Butter

 

For the Lemon butter

5.6 oz butter
Juice from half a lemon
⅓ Cup heavy cream
½ Tbsp chopped parsley
½ Tbsp chopped dill

 

Directions

For the Lemon Butter

To make the lemon butter, boil cream with lemon juice and whip in 3-4 butter lumps. When the butter has melted and is mixed with the sauce, whip in 3-4 new butter lumps. Continue like this until all the butter is used. The sauce should be near the boiling point all the time, but it should not over boil.
Cook the vegetables.

 

For the Fish

Warm a frying pan over low heat. Spice the fish with salt and fresh ground pepper; brush it well with olive oil.
The frying time depends on the thickness of the trout fillets, but try it with 1 1/2 minutes on each side.