Russian Fried Salmon in Sour Cream Sauce (Zharennaya Semga v Smetannom Souse)
4 baby salmons , about 200-300 gr each, cleaned but with head and tail left on
1/2 cup sour cream
2 teaspoons lemon juice
1 tablespoon dill, chopped
2 tablespoons vegetable oil
50 gr flour
Roll the fish around in the flour and salt and then shake off any excess flour.
In a heavy skillet, heat your butter and oil.
Lower the heat to moderate and fry the salmons, 2 at a time, for about 5 minutes on each side, turning them carefully. When all salmons have been browned, keep them warm on a heat-proof dish in a 200°F (95°C) oven while you quickly make the sauce.
Pour off all the fat from the skillet and replace it with 1 ounce of fresh butter. Stir over a low heat, scraping up the brown pan drippings with a wooden spoon. Add the sour cream and continue stirring for about 3 minutes, without letting the cream boil. Stir in the lemon juice and pour the sauce over the hot fish. Garnish the dish with the chopped dill and serve at once.
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