Trout in Cream Sauce with Dill

1. 1 Trout steakspack 500 g ≈ $9.00 190 g
2. 2 Cream 10%pack 500 ml ≈ $2.40 80 ml
3. 3 Dillpack 50 g ≈ $1.80 8 g
4. 4 Lemon≈ $4.65 per kg 25 g
5. 5 Garlic≈ $10.00 per kg 4 g
6. 6 Onions≈ $1.60 per kg 50 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the onion⁶ into thin half-moons, mince the garlic⁵, and finely chop the dill³.

2. Arrange the onion⁶ in a baking dish, place the trout¹ on top, and season with salt and pepper.

3. Mix the cream², garlic⁵, dill³, and 1 teaspoon of lemon⁴ juice.

4. Pour the cream² sauce over the trout¹ and top with thin lemon⁴ slices.

5. Bake at 375°F (190°C) for 22–25 minutes, until the fish flakes easily with a fork.

6. Serve with the sauce from the dish.