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Risted Laks Med Kremsaus (Fried Trout in Sour Cream Sauce















Trans-fat Free, Sugar-Free, Low Sodium


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 33780% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 112mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 7g
Vitamin A 16% Vitamin C 3%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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