Amber Trout with Lingonberry Cream Sauce
Main Dishes • Kazakhstani
Description
This recipe was shared with us by John Smith, the chef at a popular American seafood restaurant.
Ingredients
- Trout 30 oz
- Corn Flour for Polenta 5 oz
- Wheat Flour 0 oz
- Turmeric ½ spoons
- Fish Oil to taste
- Vegetable Oil 5 fl oz
- Lingonberry 0 oz
- Butter 0 oz
- Cream 22% 5 fl oz
- Pasilla Pepper to taste
- Salt to taste
- Ground Black Pepper to taste
- Sugar to taste
Step-by-Step Guide
Step 1
To make the sauce, melt the butter in a saucepan, add the lingonberries, and lightly sauté. Pour in the cream, add sugar, salt, and pink pepper. Allow to simmer until thickened.
Step 2
Combine cornmeal and wheat flour, then add fish spices, salt, and pepper to taste.
Step 3
Clean and rinse the trout. Coat the fish completely in the breading mixture and place it in a preheated skillet with vegetable oil. Fry on both sides until golden brown.
Step 4
Bake in a preheated oven at 355°F for about 10 minutes. Serve with lingonberry sauce.
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