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-> [Entrees, Fish, Fried, Norwegian, Scandinavian, Seafood] -> [Risted laks med kremsaus (fried trout in sour cream sauce Recipe] |
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Risted laks med kremsaus (fried trout in sour cream sauce
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| Artist: |
_ |
| Categories: |
Entrees, Fish, Fried, Norwegian, Scandinavian, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Trout, fresh or frozen | | | -about ?lb ea, cleaned | | | -but with head & tail left | | | Salt | | 1/2
| cup | Flour | | 4
| tbsp | Butter | | 2
| tbsp | Vegetable oil | | 1
| cup | Sour cream | | 1/2
| tsp | Lemon juice | | 1
| tbsp | Parsley, fresh chopped |
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Procedures:
| 1 | If you are using frozen trout, defrost them completely before cooking. | | 2 | Wash fish under cold running water, pat dry inside and out and sprinkle a little salt into the cavities. | | 3 | Spread the ?cup flour over wax paper, roll the fish around in the flour and shake off any excess. | | 4 | In a heavy 10-12" skillet, heat 2 tb butter and 2 tb oil. | | 5 | 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. | | 6 | When all the trout have been browned, keep them warm on a heatproof platter in a 200°F. | | 7 | Oven while you quickly make the sauce. | | 8 | Pour off all the fat from the skillet and replace it with 2 tablespoons fresh butter. | | 9 | Stir over low heat, scraping up the brown pan drippings with a wooden spoon. | | 10 | Add the sour cream and continue stirring for about 3 minutes without letting the cream boil. | | 11 | Stir in the lemon juice and pour the sauce over the hot fish. | | 12 | Garnish with chopped parsley and serve at once. |
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