Trout with horseradish sauce
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Recipe by: lauanna
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 4-6 oz. trout fillets
Dry vermouth; or white wine
1 tb Dill; minced
1/2 c Sour cream
2 sm Cucumbers; sliced
1 White horseradish; drained
Bring enough vermouth or wine to rolling boil. Add trout to the
raised rack and continue at a rolling boil allowing trout to steam
for 9 to 10 minutes. Remove from rack and cool.
Combine sour cream, horseradish and dill weed for dressing. Trout may
be served cool or cold with sour cream dressing. Garnish with
cucumbers slices, if desired.
Serves 2.
UW Sea Grant Advisory Services
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