Norskørret (Norwegian trout): Difference between revisions

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A Norwegian recipe for trout cooked in cream.
{{recipesummary
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|DatePublished=5th January 2017
|DatePublished=5th January 2017
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|TotalCalories = 1298
|TotalCalories = 1298
|PortionCalories = 649  
|PortionCalories = 649  
|Image = [[Image:Norskrret Norwegian trout recipe.jpg|alt=Electus]]
|Image = [[Image:Norskrret Norwegian trout recipe.jpg|thumb|middle|none|alt=Electus]]
 
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====Best recipe review====
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<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
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A Norwegian recipe for trout cooked in cream.
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{{RecipeIngredients
{{RecipeIngredients


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===Method===
===Method===
{{RecipeMethod
{{RecipeMethod
 
|'''The trout'''
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====The trout ====
{{RecipeMethod
| Season the [[Trout|trout]] and place in a [[Baking|baking]] dish
| Season the [[Trout|trout]] and place in a [[Baking|baking]] dish
| Sprinkle the [[Spring onion|spring onion]] over [[Fish|fish]]  
| Sprinkle the [[Spring onion|spring onion]] over [[Fish|fish]]  
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| [[Bake]] for about 15 minutes.  
| [[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.
| Place the [[Carrots|carrots]] and [[Celery|celery]] in [[Boiling|boiling]] water and [[Blanch|blanch]] for a few minutes - remove and drain.
}}
|'''The dill Cream'''
====The dill Cream ====
{{RecipeMethod
| Whip the [[Cream|cream]], [[White wine|white wine]] and melted [[Butter|butter]] until frothy, using a [[Stick blender|stick blender]].  
| 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]].
| Stir in chopped [[Dill|dill]].
}}
|'''The sauce'''
====The sauce ====
{{RecipeMethod
| [[Saute]] the [[Onions|onions]] and [[Mushrooms|mushrooms]] in [[Olive oil|olive oil]].
| [[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.  
| 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]].  
| Remove [[Fish|fish]] from [[Oven|oven]] and add the juices from [[Baking|baking]] pan to [[Sauce|sauce]].  
| Season to taste.
| Season to taste.
}}
|'''To finish'''
====To finish====
{{RecipeMethod
| Pour [[Sauce|sauce]] onto warmed dinner plates.  
| Pour [[Sauce|sauce]] onto warmed dinner plates.  
| Arrange the [[Vegetables|vegetables]] and place the [[Baked|baked]] [[Fish|fish]] the top.
| Arrange the [[Vegetables|vegetables]] and place the [[Baked|baked]] [[Fish|fish]] the top.
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[[Category:Boiled or simmered|Trout]]
[[Category:Boiled or simmered|Trout]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#fish #dill #cream #celery #baking #lemonslices #trout #parsley #mushrooms #sauce #oliveoil </code><!-- /footer_hashtags -->
<!-- footer hashtags --><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><!-- /footer hashtags -->

Latest revision as of 16:46, 8 December 2023

A Norwegian recipe for trout cooked in cream.

Norskørret (Norwegian trout)
Electus
Servings:Serves 2
Calories per serving:649
Ready in:50 minutes
Prep. time:20 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:5th January 2017

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Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

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

Method

  1. The trout
  2. Season the trout and place in a baking dish
  3. Sprinkle the spring onion over fish
  4. Pour half of the fish stock and sherry over fish and cover with foil.
  5. Bake for about 15 minutes.
  6. Place the carrots and celery in boiling water and blanch for a few minutes - remove and drain.
  7. The dill Cream
  8. Whip the cream, white wine and melted butter until frothy, using a stick blender.
  9. Stir in chopped dill.
  10. The sauce
  11. Saute the onions and mushrooms in olive oil.
  12. Add the remainder of fish stock and simmer to reduce the liquid.
  13. Remove fish from oven and add the juices from baking pan to sauce.
  14. Season to taste.
  15. To finish
  16. Pour sauce onto warmed dinner plates.
  17. Arrange the vegetables and place the baked fish the top.
  18. Top with the dill cream and garnish with the lemon slices and parsley sprigs.

Serving suggestions

Serve with potatoes

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