Wash the potatoes
Scrub the Small Waxy Potatoes well under cold running water and leave the skins on.
Boil the potatoes
Put the potatoes in a pot, cover them with cold water by a few centimeters, and add the Salt. Bring to a boil, then reduce to a gentle simmer for 15-20 minutes until a knife slips into the center easily.
Prep the garnish
Rinse the Parsley and Lemon, pat them dry, then finely chop the parsley and cut the lemon into wedges. Set the parsley aside in two little piles, one for the sauce and one for the potatoes, and keep a few lemon wedges back for serving.
Season the trout
Pat the Trout dry inside and out. If the fish are thick, make 2 or 3 shallow slashes in the skin on each side so they cook evenly, then season them all over with the Fine Salt and Pepper (Black). Dust each fish lightly with All-purpose Flour and shake off the excess so you get a thin, even coating.
Heat the pan
Heat the Clarified Butter in a large skillet over medium-high heat until it shimmers and the pan feels hot and ready.
Fry the trout
Lay the trout in the hot butter and fry for 4-5 minutes on the first side, without moving them, until the underside is deep golden. Turn them carefully and fry for 4-5 minutes more, spooning a little butter over the top once or twice, until the flesh flakes easily at the thickest part.
Make the sauce
Lift the trout onto warm plates. Lower the heat to low, add the Unsalted Butter to the pan, and swirl it with the browned bits until melted and glossy. Squeeze in the juice from a few lemon wedges, stir in some of the chopped parsley, and spoon the lemon-butter sauce over the trout right away.
Finish the potatoes
Drain the potatoes well and let them steam dry for a minute, then toss them with the remaining butter for the potatoes and the rest of the parsley until shiny.
Plate and serve
Arrange the trout on the plates with the buttered potatoes alongside, add the lemon wedges, and serve at once while everything is still hot.
