Trout in Cream Sauce with Dill
Tender trout baked in a rich cream sauce with dill, onion, and lemon. Quick to prepare and perfect for a festive dinner.
- Time
- 30 min
- Serving
- 415 kcal
- Ingredients
- ≈ $4.33
- Protein
- 42 g
Ingredients
- 1 Trout steakspack 500 g ≈ $9.00 190 g
- 2 Cream 10%pack 500 ml ≈ $2.40 80 ml
- 3 Dillpack 50 g ≈ $1.80 8 g
- 4 Lemon≈ $4.70 per kg 25 g
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Onions≈ $1.60 per kg 50 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the onion6 into thin half-moons, mince the garlic5, and finely chop the dill3.
Arrange the onion6 in a baking dish, place the trout1 on top, and season with salt and pepper.
Mix the cream2, garlic5, dill3, and 1 teaspoon of lemon4 juice.
Pour the cream2 sauce over the trout1 and top with thin lemon4 slices.
Bake at 375°F (190°C) for 22–25 minutes, until the fish flakes easily with a fork.
Serve with the sauce from the dish.
Tips
- Why it works
- Bake the onion first so it doesn't burn at the high temperature and make the sauce bitter. Add the garlic to the sauce only at the end, otherwise it turns sharp.
- Substitutions
- Replace the 10% cream with 20% sour cream. The sauce will be thicker, but the fish less tender. Instead of fresh dill, use dried (1 tsp), but halve the amount.
- Common mistakes
- The fish turns dry if you bake it longer than 25 minutes. Check with a fork: the flesh should flake, not stretch.
- Storing and reheating
- Keep in the fridge for 2 days, covered with the sauce. Reheat in the microwave for 1–1.5 minutes at 600 W, covered with a plate.
- Serve with
- Serve with boiled potatoes in their skins or steamed rice to balance the richness of the sauce.
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