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Risted Laks Med Kremsaus (Fried Trout In Sour)

Risted Laks Med Kremsaus (Fried Trout in Sour recipe image
This classic Scandinavian-inspired dish features whole trout that are dredged in flour and pan-fried until golden and crisp. The fish is then bathed in a luxurious, velvety sauce made from butter, sour cream, and bright lemon juice. The combination of the crunchy exterior and the tender, flaky interior makes for a satisfying textural contrast. It is an elegant yet simple meal that comes together quickly, perfect for a special weeknight dinner or a light weekend lunch. Serve with boiled potatoes or fresh green beans to soak up the delicious sauce.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 148.0
Description
This classic Scandinavian-inspired dish features whole trout that are dredged in flour and pan-fried until golden and crisp. The fish is then bathed in a luxurious, velvety sauce made from butter, sour cream, and bright lemon juice. The combination of the crunchy exterior and the tender, flaky interior makes for a satisfying textural contrast. It is an elegant yet simple meal that comes together quickly, perfect for a special weeknight dinner or a light weekend lunch. Serve with boiled potatoes or fresh green beans to soak up the delicious sauce.
Ingredients
  • 4 Trout; fresh or frozen,
Directions
  1. 1
    If using frozen trout, thaw completely in the refrigerator overnight. Rinse fish under cold water and pat dry inside and out with paper towels.
  2. 2
    Sprinkle a little salt inside the cavities of the fish. Spread flour on a sheet of wax paper, roll each trout in the flour, and shake off any excess.
  3. 3
    In a heavy 10-12 inch skillet, heat butter and vegetable oil over medium-high heat until the foam subsides.
  4. 4
    Lower heat to moderate. Fry the trout, 2 at a time, for about 5 minutes on each side, turning carefully with a spatula until golden brown.
  5. 5
    Transfer browned trout to a heatproof platter and keep warm in a 200&# 194;°F (93ðC) oven while preparing the sauce.
  6. 6
    Pour off all fat from the skillet. Add fresh butter and melt over low heat, scraping up browned bits from the bottom of the pan.
  7. 7
    Stir in sour cream and lemon juice. Cook for about 3 minutes, stirring constantly, until thickened but do not let the sauce boil.
  8. 8
    Pour the warm sauce over the trout. Garnish with chopped fresh parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 148.0kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.1g6%
Cholesterol 57.0mg19%
Sodium 44.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 22.0g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the trout is completely dry before flouring to help the coating stick and prevent oil splatter.

Do not let the sour cream sauce boil, or it may curdle. Keep the heat low and stir gently.

If you prefer a lighter sauce, you can substitute half-and-half for some of the sour cream, though the texture will be thinner.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture.

Keywords: trout, fried fish, sour cream sauce, lemon, pan-fried, seafood dinner, scandinavian, quick meal, whole fish, creamy sauce, easy recipe, family dinner, healthy, low carb, gluten free option, weeknight meal, fish recipe, dairy, comfort food
Read it online: https://www.chefs-mate.com/recipe/risted-laks-med-kremsaus-fried-trout-in-sour/