Amber Trout with Lingonberry Cream Sauce
Main Dishes | Kazakhstani cuisine
⏳ Time
35 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the chef at a popular American seafood restaurant.
Ingredients
- Trout - 28.2 oz
- Corn Flour for Polenta - 5.3 oz
- Wheat Flour - 1.8 oz
- Turmeric - ½ spoons
- Fish Oil - to taste
- Vegetable Oil - 2 fl oz
- Lingonberry - 1.4 oz
- Butter - 1.1 oz
- Cream 22% - 7 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 356°F for about 10 minutes. Serve with lingonberry sauce.
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