Piquant Dill Trout Recipe
Ingredients
| 1 lb frozen lake trout 500 g | ||
| Salted flour | ||
| Salad oil | 1 Tablespoon | |
| Onion | 2 Tablespoon, chopped | |
| Dry mustard | 1/2 Teaspoon | |
| Parsley flakes | 1 Teaspoon | |
| Dill pickle | 1/4 Cup (16 tbs), chopped | |
| Lemon juice | 1 Tablespoon | |
| Chili Sauce | 2 Tablespoon | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Sweet basil | 1/4 Teaspoon | |
Directions
Cut trout into 4 servings and sprinkle lightly with salted flour.
Arrange them skin side down in a greased bake dish.
Saute onions in the oil until tender and clear, about 3 or 4 minutes; add remaining ingredients.
Spread mixture over fish pieces.
Bake at 400F (200C) for 15 to 25 minutes, or until fish flakes easily.
Arrange them skin side down in a greased bake dish.
Saute onions in the oil until tender and clear, about 3 or 4 minutes; add remaining ingredients.
Spread mixture over fish pieces.
Bake at 400F (200C) for 15 to 25 minutes, or until fish flakes easily.
Chef
