Norwegian fried trout with chive sauce

Name: Norwegian fried trout with chive sauce
Total time: 30 min
Yield: 4
Ingredients: 4 whole trout; 4 tablespoon parsley; 100 gram flour; 50 gram butter; 2 tablespoon oil; 2 tablespoon lemon juice; 250 gram sour cream; 3 tablespoon chives

Ingredients

Directions

Rinse the abdominal cavity of the trout under running water and pat dry well with kitchen paper.
Finely chop the parsley.
Sprinkle the abdominal cavity with salt and pepper and divide the parsley into it.
Sprinkle the flour on a plate and roll the trout through it.
Keep some extra flour for the sauce.
Heat the butter and oil in two frying pans and fry two trout in every pan for 10-12 minutes until golden brown and done.
Turn them cautiously halfway with a spatula.
Put the trout on warm plates.
Pour all the shortening into 1 skillet, stir in the lemon juice and a dash of water and stir in the slices.
Stir in the sour cream with half a tablespoon of flour and heat it all with a stirring sauce.
Stir in the chives and season with salt and pepper.
Spoon the sauce over the trout.
Tasty with broccoli and cucumber salad.