TROUT WITH HORSERADISH SAUCE
Regi Dean's Recipes 08/22/99
Fish
UW Sea Grant Advisory Services
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4-6 oz. trout fillets	2
Cucumbers; sliced	2 sm
Dill; minced	1 tb
Sour cream	1/2 c
White horseradish; drained	1
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 2 Servings
Dry vermouth; or white wine
Bring enough vermouth or wine to rolling boil.  Add trout to the
raised rack and continue at a rolling boil allowing trout to steam
for 9 to 10 minutes. Remove from rack and cool.
Combine sour cream, horseradish and dill weed for dressing. Trout may
be served cool or cold with sour cream dressing. Garnish with
cucumbers slices, if desired.
Serves 2.
UW Sea Grant Advisory Services