Dry the ingredients well and sprinkle with juice of one lemon. Season the trout with salt and pepper on the inside only.
Brush the grills on both sides with melted clarified butter, sprinkle with herbs de Provence. Grill the chops for about 3 min on each side, and the lobster crabs for 1 min on each side, and the trout for 5-8 min on each side. Season the fish with salt on the spot after grilling and bring to the table.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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