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.