4 trout, each weighing about 250 g , cleaned
salt and pepper
350 ml fish or vegetable stock
1/2 l cucumber
250 ml fresh soured cream
5 ml tarragon vinegar
5 ml chopped fresh tarragon
Pre heat oven 180°C (350°F) mark 4
In a shallow oven dish single layer the trout.
Salt and pepper fish.
Add the stock.
Cook in oven for 25- 30 minutes.
Carefully remove the trout and peel the skin.
Allow to cool.
In a mixing bowl grate the cucumber; mix in the cream and then the vinegar and tarragon.
Generously coat the fish with some cucumber mix.