Cold Poached Trout With Horseradish Sauce

1. 1

   Bring enough vermouth or wine to rolling boil to cover trout halfway.

2. 2

   Add trout and return to rolling boil.

3. 3

   Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes.

4. 4

   Remove from pan and cool.

5. 5

   When cool enough to handle remove skin of the fish.

6. 6

   Combine sour cream, horseradish and dill weed for dressing.

7. 7

   Trout may be served cool or cold with sour cream dressing.

8. 8

   Garnish with cucumber slices, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.