Piquant Dill Trout
|Frozen trout||1 Pound (500 Gram, From Lake)|
|Salted flour||1 Tablespoon|
|Salad oil||15 Milliliter (1 Tablespoon)|
|Chopped onion||30 Milliliter (2 Tablespoon)|
|Dry mustard||1⁄2 Teaspoon (2 Milliliter)|
|Parsley flakes||1 Teaspoon (5 Milliliter)|
|Chopped dill pickle||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Chili sauce||30 Milliliter (2 Tablespoon)|
|Sour cream||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Sweet basil||1⁄4 Teaspoon (1 Milliliter)|
Cut trout into 4 servings and sprinkle lightly with salted flour.
Arrange them skin side down in a greased bake dish.
Saute onions in the oil until tender and clear, about 3 or 4 minutes; add remaining ingredients.
Spread mixture over fish pieces.
Bake at 400F (200C) for 15 to 25 minutes, or until fish flakes easily.