in Denmark

Danish Trout II

updated

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Ingredients for 2 servings:

  • 2 trout(s)
  • 8 m.-large tomato(s), firm
  • salt and pepper
  • Flour
  • Paprika powder, hot
  • Tomato ketchup
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Salt the trout inside and out, season with freshly ground pepper, and sprinkle generously with mild paprika. Then coat in flour and place in heated oil in a pan. Sear briefly and vigorously on both sides. Add the previously sliced ​​tomatoes to the pan and cover the trout with them. Spread a dash of tomato ketchup over the tomatoes for flavor. Season the tomatoes with salt, pepper, and a little paprika. Cover everything and let it simmer in its own juices over low heat for about 20 minutes. Serve the trout with the stewed tomatoes and the spicy broth. Boiled potatoes or rice go well with the dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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