Trout With Cucumber And Sour Cream Food

RAINBOW TROUT WITH YOGURT SAUCE

Steps:

• In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
• Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
• Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

SOUR CREAM CUCUMBERS

Steps:

• In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

CUCUMBERS IN SOUR CREAM

Steps:

• Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
• Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

TROUT WITH CUCUMBER AND SOUR CREAM

Steps:

• Preheat oven to 375°F. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.
• Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes.
• Divide cucumbers among 4 plates. Using spatula, place trout atop cucumbers. Spoon sour cream sauce over. Sprinkle with remaining 1 1/2 teaspoons dill.

COLD POACHED TROUT WITH HORSERADISH SAUCE

Steps:

• Bring enough vermouth or wine to rolling boil to cover trout halfway. Add trout and return to rolling boil. Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes. Remove from pan and cool. When cool enough to handle remove skin of the fish.
• Combine sour cream, horseradish and dill weed for dressing.
• Trout may be served cool or cold with sour cream dressing. Garnish with cucumber slices, if desired.

TROUT IN CREAM SAUCE

Steps:

• Preheat oven to 400 degrees.
• Wash in cold water and dry fish.
• Brush fish inside and out with lemon juice, sprinkle with salt, pepper and dill.
• Place in a lightly greased baking dish.
• Pour whipping cream over fish.
• Sprinkle fish and cream with bread crumbs.
• Bake for 15 minutes or until fish flakes easily.

TROUT BAKED IN CREAM

Steps:

• Place trout in a greased 13-in. x 9-in. baking dish. Sprinkle with lemon juice, dill, salt and pepper. Pour cream over all. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 11-15 minutes or until fish flakes easily with a fork.

BAKED TROUT, WITH CUCUMBER

Steps:

• Preheat oven to 375 degrees.
• Peel the cucumbers and cut into thin strips about three inches long. Melt 2 tablespoons butter and saute the cucumber for five to 10 minutes, until it turns bright green and begins to lose its crunchiness.
• Butter an ovenproof dish. Sprinkle the trout cavities with dill, salt and peper and squeeze the lemon juice inside and over the trout. Arrange the cucumber over the top and around the trout. Bake for 10 to 15 minutes or until trout is cooked.

FRIED TROUT WITH SOUR CREAM SAUCE

Steps:

• 1. Wash cleaned fish with heads and tails intact under cold water dry inside and out with paper towels. Sprinkle with salt and pepper to taste. Roll fish in flour and shake off excess. 2. Heat butter and oil in large heavy skillet. When foam subsides, lower heat and fry trout for about 5 minutes on each side, turning carefully with large spatula. Remove trout from pan. Bone each by carefully lifting upper filet in one piece from center back toward stomach cavity with spatula. Set aside. Cut backbone of skeleton from fish with kitchen shears leaving head and tail intact. Discard skeleton. Place upper filet on lower filet and keep hot in oven while making sauce.Sour Cream Sauce:*Pour fat out of skillet add butter and stir over low heat with wooden spoon to dislodge brown pan drippings. Add sour cream and continue stirring for about 3 minutes stir in lemon juice and pour over hot fish. Sprinkle with minced parsley. Serve garnished with lemon wedges and parsley sprigs.