Rinse trout under cold running water, dry, sprinkle with salt.
Bring water to a boil in a large, oblong saucepan. Add cloves, bay leaf spice, peppercorns, allspice seeds. Peel and coarsely dice the onion, add to the broth form.
Pour in the trout and steam for 15 to 20 minutes with the lid closed.
Melt the butter and pour it over the trout. Cut the lemon into slices and garnish the trout with it.
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