4 brook trout (about 8 oz. each)
4 cloves garlic
4 finely chopped tbsp. fresh mint
Salt to taste
1 c. all-purpose flour
1 tbsp. sweet paprika
Freshly ground black pepper to taste
8 tbsp. clarified butter
2 tbsp. fresh lemon juice
1 lemon, cut in quarters

Cut heads, tails and fins from boned trout. Boil garlic cloves in water until tender, about 20 minutes. Mash the garlic cloves on chopping board. With the flat of heavy knife, add mint and pinch of salt. With fish spread open flat. Spread mixture on flesh. Fold each fish back into original shape.

Mix flour, paprika, salt and pepper together in shallow dish. Heat the butter in a large frying pan over medium high heat. Coat both sides of fish with flour and shake off excess. Lay them in the hot butter and fry for 4 minutes each side. Remove fish carefully to warm dish. Cook butter remaining in pan until a light brown. Remove from heat, add lemon juice and salt. Pour over fish.