Norwegian Trout
A community recipe by Martin The CookNot tested or verified by Nigella.com
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Clear the fish cut of the head, wash it and give few sec bath in a boiling water, cut the lemon in to half moon's stuff the fish with those lemon's, add chopped dill, put the fish in to the aluminium foil, with lot of spreaded butter in it, put in to the fridge for 2 h. chop the onion brown it on butter in pan on a low flame, add 2tbls of water, then add cream, put the fish in foil, in to oven for 30m in 180C serve with baked potatoes, cover the fish with the sauce.
Clear the fish cut of the head, wash it and give few sec bath in a boiling water, cut the lemon in to half moon's stuff the fish with those lemon's, add chopped dill, put the fish in to the aluminium foil, with lot of spreaded butter in it, put in to the fridge for 2 h. chop the onion brown it on butter in pan on a low flame, add 2tbls of water, then add cream, put the fish in foil, in to oven for 30m in 180C serve with baked potatoes, cover the fish with the sauce.
Introduction
Nice Dish
Nice Dish
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2-3
Metric
U.S.
For the Trout
- 1 large trout
- lemons
- ½ bunch fresh dill
- salt
- olive oil
For the Sauce
- 2 sweet onion
- butter (half a box)
- 200 millilitres sour cream
For the Trout
- 1 large trout
- lemons
- ½ bunch fresh dill
- salt
- olive oil
For the Sauce
- 2 sweet onion
- butter (half a box)
- 7 fluid ounces sour cream
Method
Norwegian Trout is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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