Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Trout -- fresh or frozen,
-about 1/2 lb ea, cleaned
-but with head & tail left
Salt
1/2 c Flour
4 tb Butter
2 tb Vegetable oil
1 c Sour cream
1/2 ts Lemon juice
1 tb Parsley -- fresh chopped
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 200 F. 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.
