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Peel the potatoes and boil in salted water until al
dente, season with chopped parsley.
Cut vegetables into bite-sized pieces. Heat oil in a wok or large
skillet and sear vegetables. Season with salt, pepper and soy sauce and
keep warm in oven.
Heat some butter in a pan and fry the trout fillets on skin side over
high heat. Turn over, fry well and keep warm. Douse frying residue with
white wine, season with salt and pepper and simmer briefly.
Stir in sour cream and warm slightly. Season with lemon juice. |
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