- 4 slices of fresh trout (2 per portion)
- 2 dl fresh mountain cranberries
- 8 thin slices of bacon
- 200 gram fresh Chanterelles (or button mushrooms)
- Juniper berries (plus some twigs)
- 1 ½ dl sour cream
- Fresh cream
- Salt and pepper
- Margarine or, alternatively, butter.
Begin with crushing the *needles* and berries in the mincer. Rinse the mushrooms and slice them thinly.
Use plenty of margarine in the pan. Melt it on moderate heat and add in the minced juniper berries and twig. Leave to simmer for a couple of minutes and sift. Pour the melted margarine back into the pan, turn up the heat and fry the fish slices (ONLY a minute on each side on medium heat).
Remove the fish from the pan and pack each slice in two slices of bacon. Secure with toothpick.
Add salt and pepper to taste, before lightly frying the *packs* for about 1-2 minutes on each side. Pack them then in aluminium foil to keep them warm.
Fry the mushrooms in the same margarine used for the fish. When the mushroom is soft enough, add in the sour cream, salt and pepper. Allow the sauce to cook for about a minute and add a couple of tablespoons of fresh cream. Stir carefully and add the mountain cranberries.
Pour enough sauce to cover the base of the plate. Place two slices of fish with bacon on top. Decorate with fresh dill and serve with boiled potatoes and carrots.