Trout & Sour Cream
Submitted by EREMITA
Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of recipe that reminds you great cooking doesn’t need a long ingredient list.
Whole trout, gutted but kept intact, get a quick sear in foaming butter until the skin crisps and turns golden. Then sour cream thinned with a little water goes in around the fish, and the whole pan simmers gently for 10 minutes.
What you end up with is trout that’s tender and flaky in a silky, buttery sauce that barely needs seasoning beyond salt and freshly ground pepper.
Serve it the old-fashioned way: alongside small new potatoes boiled in their jackets, or if you’re feeling fancy, chanterelle mushrooms fried in butter.
Kitchen Tips
- Let the butter foam fully before adding the fish. That foam means the water in the butter has cooked off and you’ll get a better sear.
- Don’t stir the sour cream sauce too aggressively or it can break. Just pour it around the fish and let it simmer undisturbed.
- Fresh, whole trout from a fishmonger will always outperform frozen fillets here. The bones add flavor as it simmers.
Ingredients
Directions
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).
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