| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
Norwegian |
Norwegian, Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Trout; fresh or frozen, about 1/2 lb ea, cleaned but with head & tail left |
|
|
Salt |
| 1/2 |
c |
Flour |
| 4 |
tb |
Butter |
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Sour cream |
| 1/2 |
ts |
Lemon juice |
| 1 |
tb |
Parsley; fresh chopped |
INSTRUCTIONS
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 1/2 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 tb butter and 2 tb 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.
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