Ingredients
- Dry vermouth or white wine
- 2 whole trout, dressed, with or without heads
- ½ cup sour cream
- 1 to 2 tablespoons drained white horseradish
- 1 tablespoon minced dillweed
- 2 small Kirby cucumbers, sliced as garnish, if desired
2 servings
Preparation
- Bring enough vermouth or wine to rolling boil to cover trout halfway. Add trout and return to rolling boil. Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes. Remove from pan and cool. When cool enough to handle remove skin of the fish.
- Combine sour cream, horseradish and dill weed for dressing.
- Trout may be served cool or cold with sour cream dressing. Garnish with cucumber slices, if desired.
20 minutes
Dining and Cooking