I love trout.
I prefer it over salmon, although freshly caught, wild salmon can be a bit magical.
I usually just prepare in a simple manner – throw lots of butter in the pan, trout skin-side down, a little bit of sea salt and white pepper and then just the let the magic happen.
I just cook it on the skin-side – bathe it with butter, put the lid on when it looks half way there and wait for a couple of minutes before taking it out of the pan. It always comes out perfect.
It´s of course best with new potatoes, but it´s pretty good with brown rice and spinach as well.
And the sauce – sour cream, whatever herbs you have around and some garlic. Ready.
Goes well with pretty much everything. A lot of things anyway!!