Amber Trout with Lingonberry Cream Sauce – Kazakhstani recipe
This recipe was shared with us by John Smith, the chef at a popular American seafood restaurant.
Ingredients
- Trout 28.2 oz
- Corn Flour for Polenta 5.3 oz
- Wheat Flour 1.8 oz
- Turmeric ½ spoons
- Fish Oil to taste
- Vegetable Oil 2 fl oz
- Lingonberry 1.4 oz
- Butter 1.1 oz
- Cream 22% 7 fl oz
- Pasilla Pepper to taste
- Salt to taste
- Ground Black Pepper to taste
- Sugar to taste
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