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Poached Steelhead Trout With Cucumber Sauce


Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

25 minutes


4 servings


1 1/4  pounds  Steelhead trout fillet

4  cups  water

2  lemon slices, 1/4-inch thick

1  bay leaf

1/2  teaspoon  powdered onion

1/4  teaspoon  celery salt

1/8  teaspoon  white pepper

1  medium cucumber, peeled and shredded

1/4  teaspoon  salt

1  cup  Land O' Lakes light sour cream

1/2  teaspoon  dried dill weed

1/4  teaspoon  powdered onion


Combine poaching liquid ingredients in a deep skillet. Bring to a boil and continue boiling 3 minutes.

Peel and shred cucumber into a colander while liquid boils. Toss with salt; let stand in sink to drain.

Carefully lay fish, skin side down, in poaching liquid. Reduce heat to low. Simmer 5 minutes.

Combine sour cream, dill weed and powdered onion in a small bowl for the sauce. Squeeze cucumber dry; stir into sauce mixture.

Remove skillet from heat and let trout stand, covered with a lid, in the hot poaching liquid until fish is cool enough to handle, about 15 minutes. Serve fish warm or chilled with cucumber sauce
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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