Trout With Cucumber And Sour Cream
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
3 tsps
Dill (chopped fresh)2.5 tsps
Lemon Juice (fresh)1 cup
Sour Cream1 tsp
Lemon Peel (grated)2 tbsps
Butter (1/4 stick, melted)Directions:
1
Preheat oven to 375°F
2
Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl
3
Season with salt and pepper
4
Toss to coat
5
Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend
6
Brush baking sheet with some of melted butter
7
Arrange trout fillets, skin side down, on prepared sheet
8
Brush with remaining butter
9
Sprinkle trout with salt and pepper
10
Bake until just opaque in center, about 10 minutes
11
Divide cucumbers among 4 plates
12
Using spatula, place trout atop cucumbers
13
Spoon sour cream sauce over
14
Sprinkle with remaining 1 1/2 teaspoons dill
15
Preheat oven to 375°F
16
Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl
17
Season with salt and pepper
18
Toss to coat
19
Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend
20
Brush baking sheet with some of melted butter
21
Arrange trout fillets, skin side down, on prepared sheet
22
Brush with remaining butter
23
Sprinkle trout with salt and pepper
24
Bake until just opaque in center, about 10 minutes
25
Divide cucumbers among 4 plates
26
Using spatula, place trout atop cucumbers
27
Spoon sour cream sauce over
28
Sprinkle with remaining 1 1/2 teaspoons dill