Start the potatoes: place the Small Waxy Potatoes in a pot, cover with cold water, add a generous pinch of Salt, bring to a boil and simmer until just tender (about 15–20 minutes depending on size).
Drain the potatoes, return to the warm pot, add a knob of Unsalted Butter and chopped Parsley, toss gently to coat and keep warm while you cook the fish.
Prepare the trout: pat the Trout dry with paper towels, then season both sides with Fine Salt and Black Pepper.
Lightly dredge each trout in All-Purpose Flour, shaking off any excess so the coating is thin and even.
Heat a large skillet over medium-high heat and add enough Clarified Butter to coat the pan; when it shimmers, add the trout and cook skin-side down until golden and crisp, about 3–4 minutes.
Carefully turn the trout and cook the other side until just done, basting with a little more butter if you like; remove to a warm plate.
Finish and serve: squeeze fresh Lemon over the trout, sprinkle with additional chopped parsley if desired, and serve alongside the buttered potatoes.
