RECIPE FOR:
Trout with Sour Cream
Ingredients:
1 Trout per person
30g Unsalted butter per fish
2 Tablespoons Sour cream per fish |
2 tablespoons Water per fish
Salt and pepper |
Method
The fish should be very fresh, gutted and scaled but not
split. Melt the butter. When it foams, slip in the fish. Brown swiftly, turning once. Pour
the sour cream and water around them, add salt and freshly ground pepper, and let the fish
simmer for 10 minutes. Serve with small new potatoes boiled in their jackets and mushrooms
fried in butter.
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