Rinse trout under cold running water; pat dry with paper towels.
Season the trout inside with lemon juice and salt. Fill it with capers, dried tomatoes, garlic and sage.
Heat the sunflower oil in a pen and cook the trout for about 12 minutes, flipping it from time to time.
Preheat a pan with sunflower oil. Fry the potatoes while turning them over gently twice during cooking. Add some salt and when the slides turn golden, the potatoes are ready.
Our tip: Roasted potatoes with onions is also a delicious combination. Serve them with fresh parsley.
Enjoy your meal! Claudia Laner – Gasthof Waldbichl