PREPARATION

Take a large mixing bowl, cut the butter into pieces and place in bowl.
Peel the garlic and crush the garlic to a pulp. Use the flat side of the blade of your knife. Add the crushed garlic in the butter. Chop the shallot as finely as possible. Rinse the curly parsley and chop the herb also very fine. Add the shredded shallots and parsley in butter. Rinse the lemon zest and a bit of zest to the butter. Halve the lemon and squeeze some juice in the butter (to taste ). Use a fork and mix until smooth herb. Let the butter as possible, so that they will be more tender. Bring the butter to taste with salt and pepper from the mill.

PREPARATION OF THE FISH

Preheat the oven to 180°C. Cut or the tail and fins of trout (if you use the whole fish). Make several shallow cuts in a side of the trout. For example, the herb can give the meat extra flavor. Take a large roasting pan and put them on a medium heat. Melt a knob of butter. Place the trout in the hot butter and bake for about a minute on each side. Place the trout with the incised skin upwards and place on a serving of fish each herb. Cook the trout for about 10 minutes at 180°C in the preheated oven.

Serve with fried potatoes and a simple salad of lettuce.