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Nutrition Facts
Serving Size 525 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 340 mg 14%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 33 g
Vitamin A 10% Iron 20%
Vitamin C 15% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Poached Steelhead Trout With Cucumber Sauce
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/4 Lb steelhead trout fillet
4 cup(s) water
2 lemon, sliced 1/4-inch thick
1 bay leaf
1/2 Tsp powdered onion
1/4 Tsp celery salt
1/8 Tsp white pepper
1 cucumber
1/4 Tsp salt
1 cup(s) Land O' Lakes Light Sour Cream
1/2 Tsp dried dill weed
1/4 Tsp onion powder
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Instructions

1
Combine water, lemon, bay leaf, powdered onion, celery salt and white pepper in a deep skillet; bring to a boil, and continue boiling 3 minutes.
2
Peel and shred cucumber into a colander while liquid boils; toss with salt, and let stand in sink to drain.
3
Carefully lay fish, skin side down, in poaching liquid; reduce heat to low, and simmer 5 minutes.
4
Combine sour cream, dill weed and onion powder in a small bowl for the sauce; squeeze cucumber dry, and stir into sauce mixture.
5
Remove skillet from heat and let trout cool a few minutes; serve fish warm or chilled with cucumber sauce.

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