Title: Trout and sour cream
 Categories: Fish
      Yield: 6 Servings
 
      1    Fish per person
      1 oz Unsalted butter per fish
      2 tb Sour cream
      2 tb Water per fish
           Salt and pepper
 
  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:  or chanterelle
  mushrooms fried in butter (if you can get them).