Cold Poached Trout With Horseradish Sauce

• Dry vermouth or white wine
• 2 whole trout, dressed, with or without heads
• 1/2 cup sour cream
• 1 to 2 tablespoons drained white horseradish
• 1 tablespoon minced dillweed
• 2 small Kirby cucumbers, sliced as garnish, if desired

1. Bring enough vermouth or wine to rolling boil to cover trout halfway.
2. Add trout and return to rolling boil.
3. Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes.
4. Remove from pan and cool.
5. When cool enough to handle remove skin of the fish.
6. Combine sour cream, horseradish and dill weed for dressing.
7. Trout may be served cool or cold with sour cream dressing.
8. Garnish with cucumber slices, if desired.

white wine, trout, sour cream, white horseradish, cucumbers

Taken from cooking.nytimes.com/recipes/3531 (may not work)