Norwegian Fried Salmon or Trout - Ristet Laks eller Orret

[Olga Drozd]

Norwegian Fried Salmon or Trout - Ristet Laks eller Orret

This is much better than the usual fried salmon or trout.

2 pounds salmon steaks, or trout, prepared for cooking
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 Tablespoons olive oil
2 Tablespoons white vinegar
1 Tablespoon fish stock or dry white whine
1 egg, slightly beaten
Dry breadcrumbs
Butter

Place fish in shallow baking dish forming one layer.  Combine salt, pepper, olive oil, vinegar and fish stock or wine.  Sprinkle over fish. Let stand 2 hours.  Baste occasionally with marinade.  Drain fish and dry thoroughly.  Coat with beaten egg and breadcrumbs. Melt butter in skillet to the depth of 1/4 inch.  Place fish in skillet, side by side.  Do not crowd.  Fry over low heat until browned at the bottom.  Carefully turn over with broad spatula.  Add more butter, if necessary; the pan should not be dry.  Continue cooking until browned.  Serve on hot dish, garnished with lemon.  Serve melted parsley butter separately. Boiled potatoes are the best and usual accompaniment.