Trout fillets in cold dill sauce - recipe

Regional speciality Giant Mountains

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Many a sparkling alpine stream and brook was once teeming with trout, so it can come a no surprise that in the Krkonoše Mountains there are several traditional ways of preparing this fish. Skinning and boning demands a bit of effort, but the finished dish of delicate fillets is a fine reward for time spent in the kitchen.

Ingredients:

Instructions:

Cut the gutted and washed trout lengthways. Remove the bones and skin. Put the chopped root vegetables into a saucepan with the wine, water, salt and spice. Simmer for a short while before adding the trout fillets, which you should cook for 3-4 minutes.
Put the fillets on a plate with the vegetables and serve with boiled potatoes, parsley and a cold sauce prepared from mayonnaise, soured cream, salt, a small amount of sugar and finely chopped fresh dill.

Serve with:

boiled potatoes sprinkled with parsley

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