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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
4 trout (fresh or frozen-about 1/2 lb ea, cleaned-but with head & tail left) |
salt |
1/2 cup flour |
4 tablespoons butter |
2 tablespoons vegetable oil |
1 cup sour cream |
1/2 teaspoon lemon juice |
1 tablespoon parsley (fresh chopped) |
Directions:
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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