Wash a sea bass or trout and make a cut along its entire spine. Open it up and remove the entire spine, taking care not to detach the head. (The way you cut is crucial: pay attention not to cut like a filet, as you normally would, but along the back of the fish.) Then pass the fish through milk, chicken flour, and beaten egg. Reserve. Now, at the other end, beat a generous amount of soft butter, not yet hardened, adding lemon juice, salt, pepper, estragon, and parsley to taste. Allow it to harden again. Dredge the fish well in a frying pan and serve with slices of the butter on top.
Wash a sea bass or trout and make a cut along its entire spine. Open it up and remove the entire spine, taking care not to detach the head. (The way you cut is crucial: pay attention not to cut like a filet, as you normally would, but along the back of the fish.) Then pass the fish through milk, chicken flour, and beaten egg. Reserve. Now, at the other end, beat a generous amount of soft butter, not yet hardened, adding lemon juice, salt, pepper, estragon, and parsley to taste. Allow it to harden again. Dredge the fish well in a frying pan and serve with slices of the butter on top.
