- In a frying pan, melt the butter over medium-high heat.
- Sauté the green onions for 1 to 2 minutes. Add the trout fillets and red bell pepper. Pour in the white wine and fish stock, and bring to a boil. Cover and remove from the heat. Let sit for 5 minutes. Remove the trout fillets and keep warm.
- Bring the cooking juices to a boil and simmer for 2 to 3 minutes. Add the dill and the cream and simmer for 5 minutes. Season with salt and pepper, to taste.
- Garnish the trout with the sauce and serve with Kraft Minute Rice and seasonal vegetables.
Gourmet Tip: Other vegetables such as finely diced carrots, mushrooms and green bell peppers can be added to the sauce.