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4 whole cleaned Lake Trout Fillet (each about 1/2 lb.)
Basic poaching liquid
Parsley sprigs and lemon wedges
1 cup sour cream
4 teaspoons lemon juice
3/4 teaspoon salt
1/2 teaspoon dill weed
About 3 to 4 hours before you intend to serve, poach trout. When fish are done, transfer to a serving platter and let cool; then cover and chill. About 10 minutes before serving time, remove cover from fish and, holding fish in place with wide spatula, drain off and discard any juices that may have collected on platter. Wipe platter and garnish with parsley sprigs and lemon wedges. In a bowl, combine sour cream, lemon juice, salt, and dill weed; mix thoroughly. Serve sauce in small serving bowl to spoon over fish.
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