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Cold Trout with Cucumber Dill Salad
(6)
Rate this recipe
Preparation
20 min
Cooking
5 min
Servings
8
Nut-free
Lactose-free
Gluten-free
Dairy-free
See
Nutrition Facts
Categories
Ingredients
1/2 cup (125 ml) white wine
1 kg trout fillets
Salt and pepper
Cucumber dill salad
1 cup (250 ml) mayonnaise
The juice of 2 limes
Salt and pepper
3 English cucumbers, peeled and diced
1/2 cup (125 ml) chopped fresh dill
Preparation
In a large skillet, bring the wine to a boil. Add the fish and season with salt and pepper. Cover and poach for about 5 minutes. Chill completely in the cooking liquid.
Cucumber dill salad
In a bowl, combine the mayonnaise with the lime juice. Season with salt and pepper. Keep half of this sauce to serve with the fish and the other half for the salad.
In a bowl, combine the cucumber, dill and half of reserved sauce. Season with salt and pepper. Refrigerate for 1 hour so the flavours can blend.
Just before serving, drain and pat the fish dry, served with the sauce and the Cucumber Dill Salad.
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