| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour06, New |
1 |
servings |
INGREDIENTS
| 2 |
|
Whole smoked trout; about 10 ounces |
|
|
; each |
| 4 |
tb |
Grated fresh horseradish or 2 tablespoons |
|
|
; drained prepared horseradish |
| 1/4 |
c |
Low-fat yogurt drained for at least 1/2 |
|
|
; hour or 1/4 cup sour cream |
| 1 |
tb |
Lemon juice |
|
|
Sea salt |
|
|
Freshly ground black pepper |
| 1 |
|
Apple; sliced into thin |
|
|
; wedges |
| 1 |
bn |
Watercress; thick stems |
|
|
; removed, washed and |
|
|
; spun dry |
INSTRUCTIONS
Skin, bone, and divide the trout into four fillets. Mix the horseradish
with the yogurt or sour cream. Add the lemon juice and season to taste with
salt and pepper.
Place a filled trout on each of four dinner plates. Arrange a spoonful of
the horseradish sauce next to the trout. Fan out several apple slices on
the side. Garnish with a small bouquet of several sprigs of watercress.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW # DJ9200
Converted by MM_Buster v2.0l.
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