CookEat Recipe
Swedish Baked Trout with Cream Sauce
Whole trout roasted with parsley, butter, a little water and vinegar, served with warm cream sauce.
Method
Steps
Step 1
For the proposed cream sauce, melt the 30 g sauce butter, cook the 30 g sauce flour for 1 minute without browning.
Step 2
Then whisk in milk gradually. Simmer 4–5 minutes until smooth and thick.
Step 3
Stir in cream, the sauce's half teaspoon salt and white pepper and heat gently. Use the amount named by the dish.
Step 4
Heat oven to 200 °C. Season cleaned trout with the separate half teaspoon salt, dredge lightly with the 30 g dredging flour, place in a baking pan and add parsley, the 40 g basting butter, water and vinegar.
Step 5
Bake about 20–30 minutes depending on thickness, basting with pan butter, until flesh is opaque and fully cooked.
Step 6
Serve the intact roast trout with warm proposed cream sauce in a small jug or alongside, leaving the browned fish visible.
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