Grilled Trout with Potato Cream

Salt the trout inside and out and coat in flour. Heat the oil in a pan and fry the trout until crispy on both sides. Remove from the pan and drain the drippings. Heat the butter in the pan and add the lemon juice. Sprinkle the trout with parsley and pour the butter over it. Serve with potato-garlic cream.For the potato-garlic cream:Boil potatoes in their skins and peel. Then press them through a potato ricer. Squeeze garlic and stir it into the warm potato mixture while it is still warm. Mix well with olive oil and beef broth, lemon juice and salt until a creamy paste is formed. Let cool.Cut the hot peppers into fine rings and garnish the potato-garlic cream with them. Alternatively: You can also prepare the trout wonderfully on the charcoal grill!

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