For the trout in buckwheat flour, first wash the trout. Drizzle the fish with lemon juice and pepper. Dip the trout in the salted milk and then in the buckwheat flour.
Heat oil in the pan and fry the trout in it for about 3-4 minutes on both sides (the trout are cooked when the eyes turn white).
Garnish the trout in the buckwheat flour with thyme and lemon slices.