This is a light and refreshing dish that is easy to make. Feel free to use other kinds of fish. Enjoy it with buttered vegetables and/or rice.
4 trout fillets
Salt and pepper
300 ml fish or vegetable stock
1 small cucumber
300 ml sour cream
1 teaspoon tarragon vinegar
1 teaspoon fresh tarragon, chopped and for garnish
Preheat the oven at 350F.
Place the fish fillets in a shallow baking dish. Pour over the stock and season it with salt and pepper. Cover and bake for 25-30 minutes or until the trout are soft. Drain and discard the juice.
To prepare the sauce, peel and grate the cucumber. Place it in a bowl and add the cream, vinegar and chopped tarragon. Season it with salt and pepper.
Place the fillets in a plate and put some cucumber sauce over it. Garnish with fresh tarragon. Serve it with rice or vegetables.
Photo Courtesy Of: VirtualErn