How to cook
The trouts are cleaned, washed and salted to taste. Roll them in flour and fry in 2 cups (500 g) of pre-strained and clarified butter.
Remove the fish from the fire, as soon as they turn golden. Cut the peeled and washed potatoes finely and boil them in lightly salted water, being careful not overcook them. Drain out the water and saute the potatoes in the melted butter.
Sprinkle with chopped dill. Serve the fish with the cooked potatoes and a slice of lemon. This is the favorite fish of Todor Zhivkov, from the book: I cooked for Zhivkov.