Risted laks med kremsaus (fried trout in sour

Yield: 4 Servings

Measure Ingredient
4 Trout; fresh or frozen, about 1/2 lb ea, cleaned but with head & tail left
Salt
½ cup Flour
4 tablespoons Butter
2 tablespoons Vegetable oil
1 cup Sour cream
½ teaspoon Lemon juice
1 tablespoon Parsley; fresh chopped

If you are using frozen trout, defrost them completely before cooking. Wash fish under cold running water, pat dry inside and out and sprinkle a little salt into the cavities. Spread the ½ cup flour over wax paper, roll the fish around in the flour and shake off any excess. In a heavy 10-12" skillet, heat 2 tb butter and 2 tb oil.

When foam subsides, lower heat to moderate and fry the trout, 2 at a time, for about 5 minutes on each side, turning them carefully with a large spatula. When all the trout have been browned, keep them warm on a heatproof platter in a 200øF. oven while you quickly make the sauce. Pour off all the fat from the skillet and replace it with 2 tablespoons fresh butter. Stir over low heat, scraping up the brown pan drippings with a wooden spoon. Add the sour cream and continue stirring for about 3 minutes without letting the cream boil. Stir in the lemon juice and pour the sauce over the hot fish. Garnish with chopped parsley and serve at once.

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