Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
trout	4			167.7333	0.0	23.5393	7.4913
salt				-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
butter	4	tablespoons		342.0	15.714	10.686	28.8
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.