Aspen Dijon Trout with Dill Cucumbers


  • 1 English Cucumber thinly sliced
  • 1/2 cup white wine vinegar
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • dash white pepper
  • 1 tablespoon minced dill weed or 2 tablespoons minced fresh parsley
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons fresh lemon juice
  • 4 large boned trout
  • salt and freshly ground black pepper
  • 16 teaspoons Dijon mustard, divided
  • vegetable oil


In a shallow glass or plastic bag, combine cucumber, vinegar, water, sugar, salt, white pepper and dill. Cover and chill 2 hours. In a small bowl, combine butter, parsley and lemon juice. Stir until well blended and let stand at room temperature for up to 2 hours.

Preheat broiler and oil broiler pan. Lay trout open. Lightly salt and pepper flesh. Place on boiler pan, skin side up. Spread 2 teaspoons of the mustard over skin side of each trout. Broil, 5 inches from heat, 4 minutes, brushing twice with oil. Remove from oven, turn trout, and spread 2 teaspoons of the mustard over flesh sides. Return to oven and broil 3 minutes, brushing twice with oil. Place a bed of the chilled cucumbers on serving plates. Place trout over cucumbers and dot each fish with 2 teaspoons of the reserved parsley butter.

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