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Risted Laks Med Kremsaus

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“Posting for ZWT6 (Scandinavia/Norway)”

Ingredients Nutrition


  1. 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.
  2. Spread the 1/2 cup flour over wax paper, roll the fish around in the flour and shake off any excess.
  3. 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.
  4. When all the trout have been browned, keep them warm on a heatproof platter in a 200 degree F oven while you quickly make the sauce.
  5. Pour off all the fat from the skillet and replace it with 2 tablespoons fresh butter.
  6. 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.
  7. Stir in the lemon juice and pour the sauce over the hot fish.
  8. Garnish with chopped parsley and serve at once.

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