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{{#seo:
|title=Norskørret (Norwegian trout) recipe
|titlemode=replace
|keywords=#fish #dill #cream #celery #baking #lemonslices #trout #parsley #mushrooms #sauce #oliveoil
|hashtagrev=032020
|description=A recipe for Norwegian trout cooked in cream
}}

A Norwegian recipe for trout cooked in cream.
{{recipesummary
|DatePublished=5th January 2017
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 2
|Difficulty = 2
|TotalTime = 50 minutes
|PrepTime = 20 minutes
|CookTime = 30 minutes
|TotalCalories = 1298
|PortionCalories = 649
|Image = [[Image:Norskrret Norwegian trout recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Dillicious!''

5/5

Geddit? 😄

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>

{{RecipeIngredients

| 450g [[Trout|trout]] fillets, rinsed and patted dry
| 4 [[Carrots|carrots]], peeled and chopped
| 225g [[Celery|celery]], chopped
| 50g [[Spring onions|spring onions]], sliced
| 40g [[Onions|onions]], peeled and chopped
| 75g [[Mushrooms|mushrooms]], sliced
| 300ml [[Fish|fish]] or [[Vegetable Stock|vegetable stock]]
| 30ml [[Sherry|sherry]]
| 30ml [[White wine|white wine]]
| 30g [[Butter|butter]]
| 2 tablespoons [[Double Cream|double cream]]
| Fresh [[Dill|dill]], chopped
| [[Parsley]] sprigs
| [[Lemon slices]]
| [[Olive oil]]
| Seasoning
}}
===[[Mise en place]]===

* Pre-heat the [[Oven|oven]] to 150° C (300° F - gas 2), [fan oven 130° C]

===Method===
{{RecipeMethod
|'''The trout'''
| Season the [[Trout|trout]] and place in a [[Baking|baking]] dish
| Sprinkle the [[Spring onion|spring onion]] over [[Fish|fish]]
| Pour half of the [[Fish stock|fish stock]] and [[Sherry|sherry]] over [[Fish|fish]] and cover with [[Foil|foil]].
| [[Bake]] for about 15 minutes.
| Place the [[Carrots|carrots]] and [[Celery|celery]] in [[Boiling|boiling]] water and [[Blanch|blanch]] for a few minutes - remove and drain.
|'''The dill Cream'''
| Whip the [[Cream|cream]], [[White wine|white wine]] and melted [[Butter|butter]] until frothy, using a [[Stick blender|stick blender]].
| Stir in chopped [[Dill|dill]].
|'''The sauce'''
| [[Saute]] the [[Onions|onions]] and [[Mushrooms|mushrooms]] in [[Olive oil|olive oil]].
| Add the remainder of [[Fish stock|fish stock]] and [[Simmer|simmer]] to reduce the liquid.
| Remove [[Fish|fish]] from [[Oven|oven]] and add the juices from [[Baking|baking]] pan to [[Sauce|sauce]].
| Season to taste.
|'''To finish'''
| Pour [[Sauce|sauce]] onto warmed dinner plates.
| Arrange the [[Vegetables|vegetables]] and place the [[Baked|baked]] [[Fish|fish]] the top.
| Top with the [[Dill|dill]] [[Cream|cream]] and garnish with the [[Lemon slices|lemon slices]] and [[Parsley|parsley]] sprigs.
}}
===Serving suggestions===
Serve with [[Potatoes|potatoes]]
{{RecipeLine}}
[[Category:Recipes|Trout]]
[[Category:Norwegian recipes|Trout]]
[[Category:Main courses|Trout]]
[[Category:Fish recipes|Trout]]
[[Category:Freshwater fish recipes|Trout]]
[[Category:Sea fish recipes|Trout]]
[[Category:Cooking with wine|Trout]]
[[Category:Baked or roasted|Trout]]
[[Category:Boiled or simmered|Trout]]

<code 'hashtagrev:12032020'>[[Special:Search/fish|#fish]] [[Special:Search/dill|#dill]] [[Special:Search/cream|#cream]] [[Special:Search/celery|#celery]] [[Special:Search/baking|#baking]] [[Special:Search/lemonslices|#lemonslices]] [[Special:Search/trout|#trout]] [[Special:Search/parsley|#parsley]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/sauce|#sauce]] [[Special:Search/oliveoil|#oliveoil]]
</code>

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