(Fried Trout With Sour Cream Sauce) Risted Laks medKremsaus

Serves: 2
Total Calories: 793


2 trout fresh or frozen, about 1/2 pound each
Salt and freshly ground pepper to taste
1/4 cup flour
2 tablespoons butter real
1 tablespoon vegetable oil
* Part two.
1 tablespoon butter real
2/3 cup sour cream
1 teaspoon lemon juice fresh
1 tablespoon parsley minced fresh
Lemon wedges
Fresh parsley sprigs


Wash cleaned fish with heads and tails intact under cold water dry inside and out with paper towels. Sprinkle with salt and pepper to taste. Roll fish in flour and shake off excess. Heat butter and oil in large heavy skillet. When foam subsides, lower heat and fry trout for about 5 minutes on each side, turning carefully with large spatula. Remove trout from pan. Bone each by carefully lifting upper filet in one piece from center back toward stomach cavity with spatula. Set aside. Cut backbone of skeleton from fish with kitchen shears leaving head and tail intact. Discard skeleton. Place upper filet on lower filet and keep hot in oven while making sauce.

Sour Cream Sauce:
*Pour fat out of skillet add butter and stir over low heat with wooden spoon to dislodge brown pan drippings. Add sour cream and continue stirring for about 3 minutes stir in lemon juice and pour over hot fish. Sprinkle with minced parsley. Serve garnished with lemon wedges and parsley sprigs.

Nutritional Facts:

Serves: 2
Total Calories: 793
Calories from Fat: 463

This (Fried Trout With Sour Cream Sauce) Risted Laks medKremsaus recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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