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Trout & Sour Cream

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Submitted by EREMITA

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 4
EACH EACH FISH
fresh, gutted, scaled, but not split *
4 115.6
OUNCES ML/G BUTTER
2 3E+1
TABLESPOONS ML SOUR CREAM
8 1.2E+2
TABLESPOONS ML WATER

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).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 213 101% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 166mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 15% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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