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Name: Risted Laks Med Kremsaus (Fried Trout in Sour
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 tb Butter; 4 Trout; fresh or frozen,; 1 tb Parsley; fresh chopped; 1 c Sour cream; 1/2 ts Lemon juice; 2 tb Vegetable oil; Salt; 1/2 c Flour

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INGREDIENTS

4 tb Butter
4 Trout; fresh or frozen,
1 tb Parsley; fresh chopped
1 c Sour cream
1/2 ts Lemon juice
2 tb Vegetable oil
Salt
1/2 c Flour

INSTRUCTIONS

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.

NOTES

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Risted Laks Med Kremsaus (Fried Trout in Sour

4 tb Butter
4 Trout; fresh or frozen,
1 tb Parsley; fresh chopped
1 c Sour cream
1/2 ts Lemon juice
2 tb Vegetable oil
 Salt
1/2 c Flour

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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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 4 Servings

Calories: 294
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 294

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