Trout fried with "The Lemon Bride" vinegar

Ingredients

2 large trout
1 small bunch each of coriander, parsley, thyme, lovage
2 pieces Lemongrass
medium coarse sea salt
pepper from the grinder
2 tbsp olive oil
100 g butter
2 tbsp "The Lemon Bride" vinegar

Preparation

Gutt trout and wash under running water and pat dry with a kitchen towel. Wash the herbs, spin dry and chop finely, place in a bowl and season with salt and pepper. Fill the belly of the fish with some of the herbs. Put the olive oil in a pan and slowly brown the fish over a low heat. Add the remaining herbs. Deglaze with the "Lemon Bride" vinegar. Cover the pan and steam the fish for about 10 minutes. Turn carefully once in between. Salt and pepper a little more. Put the butter in small flakes on the fish and serve. This goes well with small cubes and Palatinate potatoes boiled in salted water.