John Myers
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Hot Trout with Cold Sauce
The perfect hot trout with cold sauce recipe with a picture and simple step-by-step instructions.
- 1 Fresh trout
- Flour for Flouring
- Oil for frying
- Salt pepper
cold sauce
- 100 ml Whipped cream
- 100 ml Pure yogurt, lean level
- 1 el Lemon juice
- 2 el Caper, finely chopped
- 1 el Dill chopped
- 3 el Horseradish cream cheese
- 1 el Horseradish, grated, or from the glass
- 3 Spritz tabasco mild
- Salt pepper-
- 1 tl Sugar
added
- 2 Slices of lemon for the little fish
- 4 Small jacket potatoes
- 1 Bowl of homemade cucumber salad after gusto
- 3 el Butter for the little fish on the skin, melted brown
- I washed the trout (caught by myself, last late summer), salted, turned in flour and fried brown on both sides in oil and
- Made a dressing of your choice … for the cold sauce I mixed the cream with the yoghurt .. then the horseradish and cream cheese were added .. I finely chopped the capers from the jar, as well as the dill.
- Capers and dill were added to the sauce .. I spiced it with sugar, salt, pepper and a little tabasco and a splash of lemon juice was added to the sauce. The sauce stays cold .. when the trout was done roasted, I left it put the 3 tablespoons of butter in a small pan and turn it nice and brown … with a little dill ……
- I served the trout with jacket potatoes … over the hot fish I gave the brown butter … over the jacket potatoes the cold sauce … with a bowl of cucumber salad … it tasted wonderful to me … fish was due again … .and this is the combination that i like best for trout.
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