Clean the trout, gut it, rinse it under a little running water and dry it gently with kitchen towel. Rinse the culinary herbs under running water to remove all impurities. Drain in a colander and spin dry. Season the inside of the trout with salt and season with pepper. Spread the bottom of a fairly large saucepan with the herbs. Pour 1 glass of water over them.
Bring to a boil. Place a roasting rack or grid over the cooking herbs. Place the 4 trout on top. Do it again for 8 min. Serve the trout hot with melted butter or with a “beurre blanc”.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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