• 6 fresh rainbow trout
• parsley
• dill
• lemon
• 1/4 cup cold stick of butter
• vegetable oil
• salt and pepper
• flour
• one cup Riesling wine

Buy six medium sized rainbow trout. Preheat oven to 350 degrees. Chop the dill and the parsley and set aside. Squeeze lemon over all the fish leaving whole, then salt and pepper. On a plate, roll each trout in flour. Heat large frying pan (or two medium sized pans) with vegetable oil. Fry each trout on both sides until lightly brown and place the entire pan in oven for four minutes, turn the fish and replace in the oven for an additional four minutes.

Remove the pans from oven and place fish on a large platter. Drain the frying pan and place back on high heat. Add one cup of Riesling to the hot frying pan. Allow the alcohol to burn for a moment in order to strengthen the wine flavor. Slice the cold stick of butter into cubes and place in the wine and stir until the butter melts. Add the chopped dill and parsley to the pan. Squeeze one half lemon into the pan as well. Pour this sauce over the trout and serve with boiled potatoes.