Steamed Trout -

Steamed Trout

Ingredients

2 small dressed trout, about 10 oz (300 g) each
2 tbsp (30 ml) lemon juice, divided
Salt and white pepper
3 or 4 fresh dill sprigs
1 cup (250 ml) fish or vegetable stock 3 to 4 cups (750 ml to 1 litre) julienned or sliced vegetables: carrot, white turnip or daikon, leek, bok choy, Brussels sprout leaves, etc.
1 tbsp (15 ml) cornstarch or arrowroot
1 tbsp (15 ml) sour cream

Details

Serves: 2

Method

Sprinkle fish with 1 tbsp (15 ml) of the lemon juice and season with salt and pepper. Place 1 sprig of dill inside each fish.

In a saucepan with a steamer insert, bring the stock to a boil. Arrange the trout in the insert. Stir the prepared vegetables into the stock, bring back to a boil, and place the insert on top. Cover and steam for 8 minutes.

Remove the trout and keep warm. Mix the corn­starch with the remaining 1 tbsp (15 ml) lemon juice and stir into the stock and vegetables. Cook until thickened, stir in the sour cream, and season with salt and pepper. Arrange the trout on two plates with the vegetables and garnish with the remaining dill.

TIP:- Potatoes, brown rice or a whole-grain baguette would be good with this dish.

Per serving:- approx. 367 calories 55 g protein, 10 g fat, 8 g carbohydrates

Related food category:

• Fish and Seafood