2 trout
filets,
4-6 oz. each
Dry vermouth or white wine
1 tablespoon minced dill
1/2 cup sour cream
2 small sliced cucumbers
1-2 tablespoons drained white horseradish
Directions:
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, horse radish and
dill weed for dressing.
Trout may
be served cool or cold with sour cream dressing.
