Risted Laks Med Kremsaus (Fried Trout in Sour Cream Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
fresh or frozen, with head and tail |
*
|
| 1 | x |
salt
|
*
|
| ½ | cup |
all-purpose flour
|
|
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
sour cream
|
|
| ½ | teaspoon |
lemon juice
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
fresh or frozen, with head and tail |
*
|
| 1 | x |
salt
|
*
|
| 118 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
sour cream
|
|
| 2.5 | ml |
lemon juice
|
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
Directions
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 tablespoons butter and 2 tablespoons 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 200?F.
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.
