trout and sour cream
- Categories
- Fish
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | Fish per person |
| 1 ounce | Unsalted butter per fish |
| 2 tablespoons | Sour cream |
| 2 tablespoons | Water per fish |
| Salt and pepper |
The fish should be very fresh, gutted and scaled but not split. Melt the butter. When it foams, slip in the fish. Brown swiftly, turning once.
Pour the sour cream and water around them, add salt and freshly ground pepper, and let the fish simmer for 10 minutes.
Serve with small new potatoes boiled in their jackets: or chanterelle mushrooms fried in butter (if you can get them).
File
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