Steamed Trout with vegetables poached in white wine
Amount of people
4 Persons
Type of meal
Lunch, Dinner
Preparation time
40 minutes
Seafood included in this recipe
Fresh Salmon Trout fillet
Ingredients
500g Salmon Trout fillet
1 onion
1 large leek
1 fennel bulb
1 large carrot or 8 baby carrots
200ml dry white wine
Sea salt
1 bunch fresh dill, roughly torn
1 star anise
10 coriander seeds
4 lemon slices and finely grated zest to serve
Preparation
Trim the vegetables, then cut into 2mm thick slices, cutting the onion and leek straight down (strip a few layers off the leek first), the carrot(s) at an angle and the fennel lengthways.
Lay the vegetables in a shallow casserole or wide frying pan. Top with the fish fillets, skin-side up, leaving space between each fillet.
Pour in the wine, then season with lots of sea salt, the dill and the spices. Pour in 250ml water and put a lid of baking paper, cut to size, on top.
Put the pan over a medium heat and bring to the boil, then remove from the heat immediately and leave to stand for 10 minutes.
Divide the vegetables among 4 plates, top with the trout fillets, skin-side down, then spoon over some of the juices and dill sprigs from the pan. Add a slice of lemon and some lemon zest to each plate, then serve with homemade salad cream.
