Cold Poached Trout With Horseradish Sauce

By Marian Burros

Updated March 9, 2023

Total Time
20 minutes
Rating
4(10)
Comments
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Featured in: HIGH-FAT FISH: HEALTHFUL AND TASTY

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Ingredients

Yield:2 servings

  • Dry vermouth or white wine

  • 2 whole trout, dressed, with or without heads

  • ½ cup sour cream

  • 1 to 2 tablespoons drained white horseradish

  • 1 tablespoon minced dillweed

  • 2 small Kirby cucumbers, sliced as garnish, if desired

Ingredient Substitution Guide

Preparation

  1. Step 1

    Bring enough vermouth or wine to rolling boil to cover trout halfway. Add trout and return to rolling boil. Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes. Remove from pan and cool. When cool enough to handle remove skin of the fish.

  2. Step 2

    Combine sour cream, horseradish and dill weed for dressing.

  3. Step 3

    Trout may be served cool or cold with sour cream dressing. Garnish with cucumber slices, if desired.

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Ratings

4 out of 5
10 user ratings
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Comments

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T. Dobbs

A perfect summer dinner with a tomato salad!

Juliette *****

Loved this! I’ll be poaching other fish in wine as this was so simple. The horseradish sauce was a little too thick and rich for me, as TJ didn’t have any organic low-fat sour cream, so for the leftovers, I plan to thin it with o. buttermilk. But this method is a keeper!

rpbg

Unbelievably easy and delicious.

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