Norskørret (Norwegian trout): Difference between revisions
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====Best recipe review==== | |||
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''<span class="reviewTitle">Dillicious!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Geddit? 😄</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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A Norwegian recipe for trout cooked in cream. | A Norwegian recipe for trout cooked in cream. | ||
Revision as of 17:08, 17 September 2022
| Norskørret (Norwegian trout) | |
|---|---|
Best recipe reviewDillicious! 5/5 Geddit? 😄 NonLoggedInUser |
| Servings: | Serves 2 |
| Calories per serving: | 649 |
| Ready in: | 50 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 5th January 2017 |
A Norwegian recipe for trout cooked in cream.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450g trout fillets, rinsed and patted dry
- 4 carrots, peeled and chopped
- 225g celery, chopped
- 50g spring onions, sliced
- 40g onions, peeled and chopped
- 75g mushrooms, sliced
- 300ml fish or vegetable stock
- 30ml sherry
- 30ml white wine
- 30g butter
- 2 tablespoons double cream
- Fresh dill, chopped
- Parsley sprigs
- Lemon slices
- Olive oil
- Seasoning
Mise en place
- Pre-heat the oven to 150° C (300° F - gas 2), [fan oven 130° C]
Method
The trout
- Season the trout and place in a baking dish
- Sprinkle the spring onion over fish
- Pour half of the fish stock and sherry over fish and cover with foil.
- Bake for about 15 minutes.
- Place the carrots and celery in boiling water and blanch for a few minutes - remove and drain.
The dill Cream
- Whip the cream, white wine and melted butter until frothy, using a stick blender.
- Stir in chopped dill.
The sauce
- Saute the onions and mushrooms in olive oil.
- Add the remainder of fish stock and simmer to reduce the liquid.
- Remove fish from oven and add the juices from baking pan to sauce.
- Season to taste.
To finish
- Pour sauce onto warmed dinner plates.
- Arrange the vegetables and place the baked fish the top.
- Top with the dill cream and garnish with the lemon slices and parsley sprigs.
Serving suggestions
Serve with potatoes
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