Risted Laks Med Kremsaus (fried Trout In Sour Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Trout, fresh or frozen, about 1/2 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
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 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.
Source from luhu.jp
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.
Source from luhu.jp