Recipe - Rainbow Trout In Mustard Dill Sauce

2 (up to)
3 cup Dry white wine
6 Rainbow trout
One fourth cup Dijon mustard
One fourth cup Prepared mustard
1 tablespoon Sugar
2 tablespoon Chopped fresh dill
One fourth teaspoon Salt
1/8 teaspoon White pepper
3 tablespoon Olive oil
2 tablespoon Lime juice
1 tablespoon White wine vinegar

Heat wine in a large skillet. Lower heat and add fish. Cover and simmer (3
minutes for filets or 5 minutes for whole fish), turning once if fish is
whole. Lift out of wine. Try not to break fish. Drain on paper towels. Take
skin off fish. Combine mustards, sugar, dill, salt, pepper, oil, lime juice
and vinegar in bowl. Whisk until creamy. Place fish in a glass dish 1 layer
deep. Pour on mustard sauce and cover with plastic wrap. Refrigerate
overnight or at least 8 hours. Serve cold on a platter lined with lettuce.
Yield: 6 servings.

DIANE LORD

(MRS. E. FLETCHER III)

REFRIGERATE OVERNIGHT

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.