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 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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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 223 (76%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 52.9mg||16 %|
|Sodium 116.7mg||4 %|
|Potassium 87.1mg||2 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.2g|
|Protein 3g||4 %|
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Calories per serving: 294
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