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Norwegian   -   Ristet Laks Eller Orret (Norwegian Sauteed Salmon Or Trout)   adapted from Classic Scandinavian Cooking By Nika Hazelton

  • 2 Pounds Salmon Steak -- Or Trout
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons White Vinegar
  • 1 Tablespoon Dry White Wine
  • 1 Medium Egg -- Beaten
  • Bread Crumbs
  • Butter
Directions Combine salt, pepper, olive oil, vinegar and wine. Sprinkle over fish and marinate for 2 hours. Drain fish and dry thoroughly. Coat in beaten egg and bread crumbs. Saute in butter until golden brown on both sides. Serve with boiled potatoes.
Serves 4
Time to Make 0:00

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