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Mountain trout with chanterelles and rum sauce
Mountain trout with chanterelles and rum sauce
Equipment
- Cutting board
- Knife
- Spatulas
- Frying pan or frying pan
Ingredients
- 4 mountain reds breaded in flour with salt and pepper
- 4 dl chanterelles
- Salt & black pepper
- Rapeseed oil and butter
- 4 gaps lemon for garnish
Rum sauce
- 3 dl Crème fraîche
- 100 gram whitefish roe
- 1 bundle dill
- Salt & black pepper
Smashed potatoes
- 12 potatoes
- 2 dl grated Västerbotten cheese
- 100 gram butter
- Salt & black pepper
