[Quick Facts]
Main Ingredients: Trout fillet, Leek, Tomatoes, Cucumber, Flour, Fish Stock
Time Required: 2.5 hours
Serves: 3

Ingredients:

Marinade:

  • 1 large leek
  • 3 large tomatoes
  • 1 large cucumber
  • 3 tablespoons chopped dill
  • Juice of 1 lemon

    • Sauce:

  • 2 tablespoons butter
  • 4 tablespoons (1/4 cup) flour
  • 5 dl (2 cups) concentrated fish stock
  • Fish marinade with vegetables
  • Chopped dill
  • 1/2 dl (3.5 tablespoons) 35 percent fat sour cream

    • Instructions:

    (1) The whole fish should weigh 1.5 to 2 kg (3-4.5 pounds) for the fillets to be the desired thickness.

    (2) Use a tweezers to remove the small bones down the center of the fillets.

    (3) Shred the vegetables for the marinade. Place half the vegetables in a dish large enough to hold the fish in one layer.

    (4) Sprinkle the fillet with chopped dill, lemon juice on both sides.

    (5) Place on the bed of vegetables.

    (6) Top with remaining vegetables. Cover with plastic wrap and refrigerate 24 hours.

    (7) Remove eyes and gills from the fish head. Place in a pan with the bones, cover with water and simmer 20 minutes. Strain and measure. If more than 5 dl (2 cups), reduce to that amount over high heat.

    (8) Melt the butter and stir in the flour. Gradually add the stock, marinade with vegetables and dill.

    (9) Just before serving, stir in the sour cream. Cut the fish fillet into 6 serving pieces.

    (10) Poach in salted water about 10 minutes. Transfer the fish to a serving platter. Nap with the sauce. Garnish with lemon wedges and dill sprigs. Serve with boiled potatoes.

    Related Reading:

    Norwegian Recipes: Old-Time FavoritesNorwegian Recipes: Old-Time FavoritesNorwegian-American cooks are known for their use of almond and dill for delicate and flavorful seasonings. This handy stocking-stuffer-sized book feat... Read More >
    Time-Honored Norwegian Recipes Adapted to the American KitchenTime-Honored Norwegian Recipes Adapted to the American KitchenOver 100 recipes, plus history, facts, festival dates, folklore, and instructions for folk arts, along with essays about growing up German-American, and guides to German-American sites in Iowa, Ohio, Pennsylvania, Wisconsin, Texas, Washington, and Georgia.
    Norwegian Touches: History, Recipes, Folk Arts Notably NorwegianNorwegian Touches: History, Recipes, Folk Arts Notably NorwegianThey came by boat, some in 1825 in the smallest vessel ever to cross the Atlantic at the time. They came for a new life, a better future. They brought... Read More >