Trout With Horseradish Sauce

2 4-6 oz. trout fillets
1 dry vermouth; or white wine
1 tablespoon dill; minced
1/2 cup sour cream
2 small cucumbers; sliced
1 white horseradish; drained
Bring enough vermouth or wine to rolling boil. Add trout to the raised
rack and continue at a rolling boil allowing trout to steam for 9 to 10
minutes. Remove from rack and cool.
Combine sour crea m, horseradish and dill weed for dressing. Trout may be
served cool or cold with sour cream dressing. Garnish with cucumbers
slices, if desired.
Serves 2.