#5182: Rec: Trout with Cucumber and Sour Cream – so easy and maaaaahvelous!
Posted by: FloriSandy 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