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
No Nutritional Information Available
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