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My recipie
I remember cooking them over open flame while I was younger. We used to gut them wash them clean, rub some salt and pepper in the belly and stuff them with some dill.
Put 2-3 tablespons of butter in a pan, when it stops bubbling but before it turn brown add 1 tablespoon of olive oil. (Olive oil will prevent the butter from burning as easy) Now put the frying pan in the middle of the fire, add the fish and cook for 5 min before you turn it over. After 3 min of cooking on the second side add 1 cup of sour cream and 1/4 cup of chopped chives. Pull the pan to the side of the fire and let it zimmer for 5-6 more minutes or until the meat separates from the backbone when you insert a fork. Most of the sour cream and chives will be left in the pan when you lift the fish out. Add some whitewine to the pan and mix(stir) it well (It should have a creamed look to it) Don't add to much liquid to the pan it will take to long to reudce it to the creamy consistency. Serv with boiled red mashed garlic potatoes......... spoon some of the "gravy" on top of the fish sprinkle some dill and enjoy with a chilled white wine of your choice.
when cooked that way the meat will fall of the bone and skin and it will stay moist and flavor full.
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