Skin, bone, and divide the trout into four fillets. Mix the horseradish with the yogurt or sour cream. Add the lemon juice and season to taste with salt and pepper. Place a filled trout on each of four dinner plates. Arrange a spoonful of the horseradish sauce next to the trout. Fan out several apple slices on the side. Garnish with a small bouquet of several sprigs of watercress. S: 4 servings Recipe by: CHEF DU JOUR SHOW # DJ9200
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