Trout with acid cream (2 portions)
2 entire trouts, skinned and cleaned
1/2 lemon juice
A bit more than 1 dl vinager
1 1/2 dl créme fraîche
1/2 dl minced parsley
Fill a pot with enough water to cover up fishes. Add lemon juice, vinager and salt and bring to the boil the water. Put in fishes, the lid on the pot, and leave them there 6-8 minutes. Melt the butter in a small bowl, add créme fraïche and warm over the fire. Take off fishes and serve them with the sauce and parsley all over.