Monastic style trout

500 gr. (2 pieces) trout
200 gr. chives cloves (normal onion will also do)
one lemon
two tomatoes
one hot paprika
one tablespoon butter
500 gr. vegetable oil
250 ml. (a glass) of white whine
two tablespoons flour
salt
parsley

Clean and wash the fish and smear with salt. It is best if you can leave it in the fridge for a night.
Make a mash with the flour and some water and smear the fish in it. It must be completely covered.
Fry the fish in the preheated vegetable oil. When cooked well remove the fish and lay it on a kitchen paper to absorb the excess oil.
Filter the used oil, put it back in the pan and stir fry the pealed and finely chopped tomatoes.
When most of the tomato water vaporizes add the chives cloves, stir fry for couple of minutes and add the wine, the leftovers of the flour mash and continue stir frying until most of the liquid vaporizes. When almost done add the finely chopped parsley and a pinch of salt.
Serve the fish poured with the sauce and put the lemons aside in the dish.
French fries or boiled potatoes are good garnish.