Trout With Dill Mushroom Sour Cream Sauce Recipe

Ingredients

4 trout (1/2 to 3/4 lb. each), cleaned

1 tbsp. butter or margarine

1/2 lb. mushrooms, sliced thin

1/2 c. green onion, sliced thin

1 tbsp. flour

1 c. regular-strength chicken broth

2 tbsp. lemon juice

2 tbsp. fresh dill, minced (or 1/2 tsp. dry dill weed)

1/2 c. sour cream (light or regular)

Salt

Pepper

Lemon slices

Method

Remove heads from trout, if desired.

Rinse fish, pat dry and lay in an oiled 10 x 15-inch baking pan.

Bake, uncovered, at 400 degrees, until fish looks opaque but is still moist in thickest part (cut to test), 12 to 16 minutes.

Meanwhile, in a 10- to 12-inch frying pan, combine butter, mushrooms and onion; stir often over high heat until mushrooms are browned, about 10 minutes.

Stir in flour.

Add broth, lemon juice and dill; stir until sauce boils and thickens.

Reduce heat to low.

Add sour cream; stir just until hot.

Pour sauce into a bowl.

With wide spatula, transfer trout to a serving platter.

Spoon sauce over fish.

Add salt and pepper to taste, and garnish with lemon slices.

Serves 4.

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