In a oven dish, season inside gut of the trout, pour some water over top, smear with butter, cover dish with foil, moderate overn 20-25 mins
Finely (hand) chop
parsley, chives, mint – quantities differ.
4 cloves of garlic
A few anchovy fillets – from a can is fine.
Half a handful of capers
In a new bowl add small amount of flour and some butter (beurre manie)
Add chopped mixed to the beurre manie.
Add a teaspoon mustard. Dijon is good.
Then add a table spoon of lemon juice.
Plate up fish, sauce over the top.