4 frozen trout fillets
all-purpose flour for dredging
salt and black pepper to taste
butter or margarine for frying
3 tablespoons finely chopped onion
1 whole garlic clove
3/4 cup fresh or long-life sour cream, and 2 tablespoons tomato extract
4 frozen trout fillets
all-purpose flour for dredging
salt and black pepper to taste
butter or margarine for frying
3 tablespoons finely chopped onion
1 whole garlic clove
3/4 cup fresh or long-life sour cream, and 2 tablespoons tomato extract
Clean the trout well, removing scales and squeezing out excess moisture
Dredge in flour and season with salt and black pepper to taste
Fry at low heat in butter or margarine until browned on both sides
Carefully remove from the skillet and place on a warm plate
Add the onion and garlic to the skillet with any remaining butter or margarine and cook until the onions are soft and translucent, stirring occasionally
Remove the garlic cloves
Add the sour cream and tomato extract
Heat well and adjust seasoning as needed
Pour over the trout and serve immediately
Serves 4.
