Risted Laks Med Kremsaus (Fried Trout in Sour Cream Sauce
Submitted by zowie
Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minRistet laks med kremsaus is a Norwegian classic: whole trout dredged in flour, fried golden in butter and oil, then sauced with sour cream made right in the same pan. It’s elegant but unfussy, and the whole thing comes together in about 30 minutes.
The butter-and-oil combination is the same technique used in French cooking. Oil raises the smoke point so you can fry at moderate heat without the butter burning, while the butter gives the fish that rich, golden crust and nutty flavor.
The pan sauce is beautifully simple. Fresh butter goes into the empty skillet to scrape up the browned bits left from frying, then sour cream gets stirred in over low heat. A squeeze of lemon juice at the end brightens the whole thing. Don’t let the sour cream boil or it will break and turn grainy.
Chef Tips
- Pat the trout completely dry before flouring. Wet skin steams instead of crisping and the flour coating turns gummy.
- Fry only 2 trout at a time in the skillet. Crowding drops the heat and the fish steams rather than fries.
- Use a large spatula when turning the fish. Whole trout are delicate and will break apart if you rush the flip.
- Keep the heat low when making the sauce. Sour cream curdles above a simmer, so stir gently for about 3 minutes without letting it bubble.
Variations
- Use fresh dill instead of parsley for a more traditionally Scandinavian garnish.
- Add a teaspoon of whole grain mustard to the sour cream sauce for a sharper, more complex flavor.
- Substitute salmon fillets if whole trout isn’t available.
Ingredients
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.
Comments