Risted Laks Med Kremsaus (Fried Trout In Sour Cream Sauce)

Recipe Ingredients

4		Trout; fresh or frozen - about 1/2 lb ea, cleaned with head and tail left
		Salt
1/2 cup	31g / 1.1oz	Flour
4 tablespoons	60ml	Butter
2 tablespoons	30ml	Vegetable oil
1 cup	237ml	Sour cream
1/2 teaspoon	2.5ml	Lemon juice
1 tablespoon	15ml	Parsley - fresh chopped

Recipe Instructions

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 1/2 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 tablespoon butter and 2 tablespoon 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 200F 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.

Source:
NCS

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.