• The number of trout required or 1 large trout
• 1 or 2 onions
• 1 clove of garlic
• parsley, butter, vinegar, cumin
• slices of lemon.

The trout should be filleted, and if a large trout is used it should also be filleted, and the pieces subdivided. The fish is fried and then added to the following sauce, in which it should simmer for 5 minutes: Pound the garlic and parsley in a mortar, add the cumin, a little butter, and dissolve with a little water and vinegar. Put in a saucepan or deep frying pan, on a very slow fire, add the fish and the onions, previously fried to a golden colour in oil. For serving, pour the sauce over the fish and onions, and garnish with slices of lemon.