Cold Poached Trout With Horseradish Sauce
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:2 servings
- Dry vermouth or white wine
- 2whole trout, dressed, with or without heads
- ½cup sour cream
- 1 to 2tablespoons drained white horseradish
- 1tablespoon minced dillweed
- 2small Kirby cucumbers, sliced as garnish, if desired
Preparation
- Step 1
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.
- Step 2
Combine sour cream, horseradish and dill weed for dressing.
- Step 3
Trout may be served cool or cold with sour cream dressing. Garnish with cucumber slices, if desired.
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T. Dobbs
A perfect summer dinner with a tomato salad!
Juliette *****
Loved this! I’ll be poaching other fish in wine as this was so simple. The horseradish sauce was a little too thick and rich for me, as TJ didn’t have any organic low-fat sour cream, so for the leftovers, I plan to thin it with o. buttermilk. But this method is a keeper!
rpbg
Unbelievably easy and delicious.
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