Alpenlachs is some kind of salmon trout.
150 g filet (with skin) per person
2 tablespoons of butter
Herbs (rosemary, thyme…)
2-3 cloves of garlic
2 tablespoons of flour
Salt and pepper
Put the filets (without bones) with their skin side into the flour and fry them on their skin in olive oil. Add the butter and the herbs and dash the fish with the butter/oil mixture while frying. Do not turn the fish over, maybe at the end when the fish is almost ready.
Recipe by: www.visitgraz.com