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Title: Risted Laks Med Kremsaus (Fried Trout in Sour
Categories: Scandinavia Fish Main
Yield: 4 Servings

4 Trout; fresh or frozen, about 1/2 lb ea, cleaned but with he
  Salt
1/2cFlour
4tbButter
2tbVegetable oil
1cSour cream
1/2tsLemon juice
1tbParsley; 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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