Clean the trout, season with salt and pepper.
Heat butter or possibly light butter in a saucepan on 3 or possibly automatic heat 12, sweat 1 tbsp. flour in it, add the fish stock while stirring continuously. Season the sauce with the juice of one lemon and horseradish, cook for 10 minutes on 1 or possibly on automatic heat 4 to 5, season with salt and season with pepper.
Turn the trout in order, first in the remaining flour (tap off excess flour), in the beaten egg and then in the sesame seeds on the other side.
Heat the oil in a frying pan. Fry the breaded trout for about 4 minutes on each side, on 1 1/2 or automatic heat 8 to 9.
Serve with beet and boiled potatoes.
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