|Trout||2 (Fresh Or Frozen)|
|All purpose flour||3 Tablespoon|
|Rosemary sprigs/1/2 teaspoon dried rosemary||1 Teaspoon|
|Lemon slices||4 (For Garnish)|
|Rosemary sprig||1 (For Garnish)|
Thaw the trout if using frozen.
Dry with paper towels and roll in the salt and flour.
Rub the rosemary inside the trout.
Heat the oil in a frying pan with the butter.
Lay the trout in the pan and fry for 5 minutes, turning several times.
Then pour over the Ricard and carefully set alight; let it almost go out.
Extinguish the drying flames with the cream and mix with the juices in the pan.
Serve immediately on warmed plates with French fried or creamed potatoes and a cucumber salad.
Garnish with halved slices of lemon and sprigs of rosemary.