Gut the trout and rinse thoroughly under cold running water. When doing so, run water through the gills, drain well and rub dry with kitchen roll. Season the trout inside and out with Maridor. Now chop or cut the cleaned and washed kitchen herbs, parsley, chives and dill. Also finely dice the onions.
Mix the herbs, onions with Nolly Prat and breadcrumbs and season with salt and freshly ground pepper. Fill the trout with this mixture. If necessary, pin them with a wooden skewer. Turn the trout in flour on the other side and roast in a large frying pan in hot butter fat and olive oil for ten to twelve minutes on both sides until golden brown.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!