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What You Need:
(To Serve: 4)
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4 fresh or frozen trout, about ½ pound each, cleaned but with head and tail left on
Salt
½ cup flour
4 tablespoons butter
2 tablespoons vegetable oil
1 cup sour cream
½ teaspoon lemon juice
1 tablespoon finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. If you are using frozen trout, defrost them completely before cooking. Wash the fish under cold running water, pat them dry inside and out with paper towels, and sprinkle a little salt into the cavities.
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2. Spread the ½ cup of flour over wax paper, roll the fish around in the flour, and then shake off any excess flour.
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3. In a heavy 10- to 12-inch skillet, heat 2 tablespoons of the butter and 2 tablespoons of oil. When the foam subsides, lower the 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.
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4. When all the trout have been browned, keep them warm on a heatproof platter in a 200° oven while you quickly make the sauce.
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5. Pour off all the fat from the skillet and replace it with 2 tablespoons of fresh butter. Stir over low heat, scraping up the brown pan drippings with a wooden spoon.
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6. 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 the platter with the chopped parsley and serve at once.
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