Sons of Norway - Norwegian Culture - Recipes - Grilled Mountain Trout
Grilled
Mountain Trout with Lemon Butter
4 pieces of skinned and boneless trout fillet,
14 oz. Pieces
Salt
Fresh ground pepper
1/3 cup olive oil for brushing
18 oz. vegetables
7 oz. Butter
Lemon butter:
5.6 oz butter
Juice from half a lemon
1/3 cup heavy cream
1/2 tablespoon chopped parsley
1/2 tablespoon chopped dill
Lay out all your fillets and the ingredients for
the lemon butter. Cut the butter up in 3/4-inch lumps.
To make the lemon butter, boil cream with lemon
juice and whip in 3-4 butter lumps. When the butter
has melted and is mixed with the sauce, whip in 3-4
new butter lumps. Continue like this until all the
butter is used. The sauce should be near the boiling
point all the time, but it should not over boil.
Cook the vegetables.
Warm a frying pan over low heat. Spice the fish
with salt and fresh ground pepper; brush it well with
olive oil.
The frying time depends on the thickness of the trout
fillets, but try it with 1 1/2 minutes on each side.
