Thursday, April 3, 2014

Norwegian Fried Trout in Sour Cream Sauce





Norwegian Fried Trout in Sour Cream Sauce
2 trout, cleaned
1 cup flour
1 teaspoon ground black pepper
2 tablespoons salt
1 lemon
Fresh parsley, chopped OR dried parsley flakes
¼ cup butter
Sauce:
1 cup sour cream
1 teaspoon paprika

For this recipe, you'll need two cleaned trout. I was working with fish that were about 3/4 lbs each. Slightly smaller or larger would work. Run trout under cold water, making sure stomach cavity is nicely rinsed. In a large bowl, combine salt and cold water.



Let fish sit in refrigerator in salt water for half an hour. Meanwhile, combine black pepper and flour. 

Cut enough lemon slices to fill trout stomach. Depending on the size of the trout, you may want to cut the wedges in half.

Reserve any remaining lemon to squeeze onto fish.
Remove fish from fridge, discard salt water. Let excess water drain from fish. Fill stomach with parsley, if using fresh.
 

Otherwise, sprinkle parsley flakes over entire surface of stomach cavity. 

Add lemon wedges. 
 
 If you have additional lemon left over, squeeze it onto the fish. Coat trout in flour mixture.
 

In heavy skillet, melt and brown butter at medium heat. 
Place trout in pan. 

Turn once during cooking process, when first side is browned/cooked  The skin/scales might pull back a little, exposing meat, at this point.
Cook until trout is done (this will vary, depending on size of trout). Remove trout from pan, remove lemon/excess parsley from trout. Skin/scales should remove easily.
 
 Meanwhile, to drippings, add sour cream. 
 
Stir until fully melted. 
  
Add paprika.
 

Mix until smooth.

Serve fish with sauce.


Note about serving: scales and skin will easily come off (it sometimes falls off prior to serving, if you're not careful :) ). Bones are trickier, so be careful when removing them. With care, these can easily pull out, leaving you with a tender treat. If you're not careful, though, you'll be picking bones out of every bite. 
 


Norwegian Fried Trout in Sour Cream Sauce
2 trout, cleaned
1 cup flour
1 teaspoon ground black pepper
2 tablespoons salt
1 lemon
Fresh parsley, chopped OR dried parsley flakes
¼ cup butter
Sauce:
1 cup sour cream
1 teaspoon paprika

Run trout under cold water, making sure stomach cavity is nicely rinsed. In a large bowl, combine salt and cold water. Let fish sit in refrigerator, in salt water for half an hour.
Meanwhile, combine black pepper and flour. Cut enough lemon slices to fill trout stomach (you may want to cut the wedges in half. Reserve any remaining lemon to squeeze onto fish.
Remove from fridge, discard salt water and let excess water drain from fish. Fill stomach with parsley and lemon wedges. Coat in flour mixture.
In heavy skillet, melt and brown butter at medium heat. Place trout in pan. Turning once during cooking process, cook until trout is done (this will vary, depending on size of trout).
Remove trout from pan. To drippings, add sour cream. Stir until fully melted. Add paprika, mix.
Serve fish with sauce.

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