Name: Cold Trout with Cucumber Dill Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1/2 cup (125 ml) white wine; 1 kg trout fillets; Salt and pepper; 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

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.

Cold Trout with Cucumber Dill Salad

Categories

Ingredients

Cucumber dill salad

Preparation

Cucumber dill salad

Personal Note