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  Added: Aug 21, 2006  •  Visited (633)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fried Trout In Sour Cream Sauce
(Risted Laks Med Kremsaus)
What You Need:
  • 4 fresh or frozen trout, about ˝ pound each, cleaned but with head and tail left on
  • Salt
  • ˝ cup flour
  • 4 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 cup sour cream
  • ˝ teaspoon lemon juice
  • 1 tablespoon finely chopped fresh parsley

  • How To Cook:
    1. If you are using frozen trout, defrost them completely before cooking. Wash the fish under cold running water, pat them dry inside and out with paper towels, and sprinkle a little salt into the cavities.

    2. Spread the ˝ cup of flour over wax paper, roll the fish around in the flour, and then shake off any excess flour.

    3. In a heavy 10- to 12-inch skillet, heat 2 tablespoons of the butter and 2 tablespoons of oil. When the foam subsides, lower the 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.

    4. When all the trout have been browned, keep them warm on a heatproof platter in a 200°F oven while you quickly make the sauce.

    5. Pour off all the fat from the skillet and replace it with 2 tablespoons of fresh butter. Stir over low heat, scraping up the brown pan drippings with a wooden spoon.

    6. 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 the platter with the chopped parsley and serve at once.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Norway
    Main Ingredient » Fish » Trout
    Main Ingredient » Dairy » Sour Cream
    Dish » Appetizers

     





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