Grilled Mountain Trout with Lemon Butter

Ingredients

 * 4 pieces of skinned and boneless trout fillet, 14 oz. Pieces
 * Salt
 * Fresh ground pepper
 * 1/3 cup olive oil for brushing
 * 18 oz. vegetables
 * 7 oz. Butter

Lemon butter:


 * 5.6 oz butter
 * Juice from half a lemon
 * 1/3 cup heavy cream
 * 1/2 tablespoon chopped parsley
 * 1/2 tablespoon chopped dill

Directions
Cut the butter up in smal lumps. To make the lemon butter, boil cream with lemon juice and whip in 3-4 butter lumps. When the butter has melted and is mixed with the sauce, whip in 3-4 new butter lumps. The sauce should be near the boiling point all the time. Cook the vegetables. Warm a frying pan over low heat. Spice the fish with salt and fresh ground pepper; brush it well with olive oil.