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Rec: Trout with Cucumber and Sour Cream – so easy and maaaaahvelous!
Joined: Dec 11, 2005
Posted to Thread #5182 at 8:48 pm on Jan 4, 2007
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
Other messages in this thread:
- 5182. Rec: Trout with Cucumber and Sour Cream – so easy and maaaaahvelous! [LINK] - Sandy_in_Philly - 8:48pm on 01/04/07 (3)
- Sounds yummy, It's rare when you see a 100% make-again rating. [NT] - Tessie in Cincy - 9:17pm on 01/04/07
- Sandy, you are such an adventurous cook, this looks really good. [NT] - Curious1 - 4:48pm on 01/05/07
- Sometimes I get them right - lol. I like to go where no [LINK] [IMAGE] - Sandy_in_Philly - 8:40pm on 01/05/07