Risted Laks Med Kremsaus (Fried Trout In Sour Cream Sauce)

Course : Fish
Serves: 4
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4 fillets trout; fresh or frozen -- about 1/2 lb ea, -- cleaned with head and tail left
1 teaspoon salt
1/2 cup flour
4 tablespoons butter
2 tablespoons vegetable oil
1 cup sour cream
1/2 teaspoon lemon juice
1 tablespoon parsley -- fresh chopped

Preparation / 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 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 tablespoon butter and 2 tablespoon 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 200F 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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