• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Rainbow Trout in Mustard Dill Sauce

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 2 -(up to)
  • 3 c Dry white wine
  • 6 Rainbow trout
  • 1/4 c Dijon mustard
  • 1/4 c Prepared mustard
  • 1 tb Sugar
  • 2 tb Chopped fresh dill
  • 1/4 ts Salt
  • 1/8 ts White pepper
  • 3 tb Olive oil
  • 2 tb Lime juice
  • 1 tb White wine vinegar

 Directions

Heat wine in a large skillet. Lower heat and add fish. Cover and simmer (3
minutes for filets or 5 minutes for whole fish), turning once if fish is
whole. Lift out of wine. Try not to break fish. Drain on paper towels. Take
skin off fish. Combine mustards, sugar, dill, salt, pepper, oil, lime juice
and vinegar in bowl. Whisk until creamy. Place fish in a glass dish 1 layer
deep. Pour on mustard sauce and cover with plastic wrap. Refrigerate
overnight or at least 8 hours. Serve cold on a platter lined with lettuce.
Yield: 6 servings.

DIANE LORD

(MRS. E. FLETCHER III)

REFRIGERATE OVERNIGHT

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