• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Risted Laks Med Kremsaus (Fried Trout in Sour

  • Recipe Submitted by on

Category: Seafood, Main Dish, Norwegian

 Ingredients List

  • 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 200øF. 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.

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