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Rec: Trout with Cucumber and Sour Cream – so easy and maaaaahvelous!

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Joined: Dec 11, 2005


Posted to Thread #5182 at 8:48 pm on Jan 4, 2007

My notes:

I halved this recipe using two rainbow trout filets totaling 13 oz. set on parchment paper on my baking pan. I used white pepper and a ½ TBS. of toasted capers sautéed in a tad of evoo. Shunning the reviewers’ suggestions to use nonfat yogurt or Greek yogurt, I chose to use 1/3 cup of store-bought crème fraîche (domestic grade A pasteurized cows’ cream, with culture) and I’m glad I did! I can also use this to make the fingerling potato salad that Meryl posted.

I didn’t use all of the delicious sauce and thought that the toasted capers gave it a nice look and taste. I served it with (don’t laugh) a small can of green beans.

Link: Trout with Cucumber and Sour Cream

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