Nothing is as delicious as crispy fried Norwegian mountain trout. And it taste even better if you have caught it yourself.
Trout (preferably caught in a country side or highland
stream, but any fresh small trout will do)
Butter for frying
About 4 tablespoons flour
1 tsp salt
1 teaspoon pepper
2 tablespoons water
1 tablespoon sugar
2 tablespoons vinegar, 7%
½ tsp salt
¼ teaspoon ground white pepper
3.5 dl [0,7 pt] light crème fraîche
Juice of 1/2 lemon
 Start by boiling the potatoes and carrots, as those will take the most time to get finished. If you are in a cabin with limited cooking facilities it is alright to cook them in the same pan.
 Make the cucumber salad: Combine water, vinegar, sugar, salt and pepper. Cut cucumber in very thin slices on a mandolin or something similar. and place the slices in the vinegar brine.
 The trout: Clean the fish, cut off the gills and head. Wash the fish, dry it with paper towels. Mix flour, salt, pepper on a plate and turn the fish in it. Melt the butter in a frying pan and add the fish when the pan is nice and hot. Fry for approximately 3 minutes on each side, making the skin crispy. Continue frying on lower heat until fish is done. That is when the meat let go of the bones. Set the fish aside and keep warm while you make the sauce.
 Make the sauce: Pour the crème fraîche into the frying pan in which you fried the fish along with juice of half a lemon, salt and pepper. Leave the sauce to cook a couple of minutes.