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Pan-Fried Trout (truite grillée)

Pan-fried small trout: the cleaned fish is scored, dredged in flour and salt (3:1) or brushed with egg white and coated in rusk crumbs, fried light golden in lightly browned butter and served with green peas, stewed sorrel or spinach.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 108 (falt i det fri)

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About the dish

This recipe appears in the section on small trout (freshwater trout). "Grilled" here means fried to a light golden color in butter, often in a pan or on a grate.

How to make it

  1. 1

    Prepare the fish

    Clean the trout whole, wash and dry them well. Score them lightly on both sides.

  2. 2

    Coat

    Turn the fish in flour mixed with salt in a ratio of 3 parts flour to 1 part salt, or brush with egg white and turn in rusk crumbs and salt.

  3. 3

    Fry

    Brown the butter lightly in the pan and fry the fish light golden on both sides, until cooked through.

  4. 4

    Serve

    Serve the trout with green peas, stewed sorrel or spinach.

Changes from the original

Quantities are estimated for 4 servings, as the original only gives a ratio. "Rusk crumbs" retained as an ingredient (can be replaced with dry breadcrumbs). The steps are written in modern language.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 108) → 1949 (korrekturlest, s. 132)~42% av teksten endretfjernetlagt til
ørret 3 dele mel og 1 del salt, eller eggehvite, kavring og salt smør Fisken rundrenskes, rundrenses, vaskes, tørres, snittes litt i paa på begge sider, vendes i 3 dele deler mel og 1 del salt eller i eggehvite og kavring og salt. Stekes lysegulbrun lyse gulbrun i let lett brunet smør. Serveres med grønne erter, stuet syre eller spinat.

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Frequently asked questions

What does it mean that the fish is "cleaned whole"?
The trout is cleaned whole – it is gutted and prepared without being filleted or cut into pieces. It is then washed and dried, and scored lightly on both sides so that it fries evenly.
Which coating option can I choose?
The recipe offers two options: turn the fish in a mixture of 3 parts flour and 1 part salt, or in egg white and rusk crumbs with salt. Both are fried light golden brown in lightly browned butter.
What is served with pan-fried trout?
Henriette Schønberg Erken suggests green peas, stewed sorrel or spinach. The dish is from "Stor kokebok" (1914), p. 108, and takes about 30 minutes for four servings.

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