Trout & Sour Cream
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish
fresh, gutted, scaled, but not split |
*
|
| 4 | ounces |
butter
|
|
| 2 | tablespoons |
sour cream
|
|
| 8 | tablespoons |
water
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish
fresh, gutted, scaled, but not split |
*
|
| 115.6 | ml/g |
butter
|
|
| 3E+1 | ml |
sour cream
|
|
| 1.2E+2 | ml |
water
|
|
| 1 | x |
salt and black pepper
|
*
|
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).
