Karelian trout
Description
Karelian trout is the perfect choice for lunch or dinner, requiring minimal effort when cleaning the fish. I love trout for its meat—red, tender, juicy, and it doesn't fall apart during cooking. Even a beginner in the kitchen will find this dish easy to prepare. This recipe is perfect even for the busiest homemaker.
Instructions
- 1
Step 1
In a shallow plate, mix the two types of flour, salt, and pepper.
- 2
Step 2
Separate the head and tail from the trout, remove the innards. Rinse the fish under running water, dry with a paper towel to remove excess moisture, and coat both sides in the flour mixture.
- 3
Step 3
Place the softened butter in a skillet. When the butter begins to boil, remove the foam that forms.
- 4
Step 4
Place the trout onto a hot skillet with oil and fry for 2-3 minutes on one side. Once a nice crust has formed, flip the fish to the other side, reduce the heat, and continue frying for another 3-4 minutes.
- 5
Step 5
Add the capers to the remaining oil. Cook over medium heat for 1-2 minutes, until the capers open. Serve the trout, drizzled with the creamy caper sauce.