A traditional dinner recipe found on matoppskrift.no
I grew up with mountain trout like this. Both of my parents were eager sports anglers and went to the mountains every single autumn. They returned home with trout enough for Sunday dinners lasting us till late summer – Ted
3 mountain trout, preferably above 300 g / 0,7 each *
2 tablespoons salt
50 g [1,75 oz] dairy butter
3 dl [0,6 pt] water
1 tablespoon sugar
1 tablespoon vinegar, 7%
½ teaspoon of salt
Whipped sour cream:
3 dl [0,6 pt] sour cream
2 tablespoons sugar
* Any trout caught in fresh water will do of course. But farmed sea trout will not do for this recipe.
 Clean and wash the fish. Sprinkle a little salt and put a dollop of butter into each fish.
 Dress a ovenproof mould with aluminum foil and put the fish in it with the belly up.
 Cover the mold with aluminum foil and bake the fish in an oven at 200° C / 390° F for about 45 min.
 Slice the cucumber as thinly as you can. Put the slices in a serving bowl and pour in water till it covers the cucumber slices.
 Taste with sugar, vinegar and salt. The salad will taste its best if you let it rest in the fridge for a few hours.
 Whip the sour cream with a little sugar.
 Server the mountain trout with boiled potatoes, cucumber salad and whipped cream.