Title: Risted laks med kremsaus (fried trout in sour
 Categories: Norwegian, Seafood, Main dish
      Yield: 4 Servings
 
      4    Trout; fresh or frozen,
           -about 1/2 lb ea, cleaned
           -but with head & tail left
           Salt
    1/2 c  Flour
      4 tb Butter
      2 tb Vegetable oil
      1 c  Sour cream
    1/2 ts Lemon juice
      1 tb Parsley; 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.