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

[richard-in-cincy]

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.

http://www.epicurious.com/recipes/recipe_views/views/1935

 

[tessie-in-cincy]

Sounds yummy, It's rare when you see a 100% make-again rating.

 

[curious1]

Sandy, you are such an adventurous cook, this looks really good.

 

[richard-in-cincy]

Sometimes I get them right - lol. I like to go where no

taste bud has gone before...

(click on link to listen)

http://www.barbneal.com/wav/tvthemes/startrek.wav

http://upload.wikimedia.org/wikipedia/en/5/52/1701-a.jpg