Steamed trout with mint & dill dressing
.
Ingredients
120g new potatoes
, halved
170g pack asparagus spears, woody ends trimmed
1½ tsp vegetable bouillon powder made up to 225ml with water
80g fine green beans, trimmed
80g frozen peas
2 skinless trout
fillets
2 slices lemon
For the dressing
4 tbsp bio yogurt
1 tsp cider vinegar
¼ tsp English mustard powder
1 tsp finely chopped mint
2 tsp chopped dill
Method
Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.
Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.
Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.
120g new potatoes
, halved
170g pack asparagus spears, woody ends trimmed
1½ tsp vegetable bouillon powder made up to 225ml with water
80g fine green beans, trimmed
80g frozen peas
2 skinless trout
fillets
2 slices lemon
For the dressing
4 tbsp bio yogurt
1 tsp cider vinegar
¼ tsp English mustard powder
1 tsp finely chopped mint
2 tsp chopped dill
Method
Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.
Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.
Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.
fortune › Sounds delicious ??
DAIANAGABAR › So good de
Faith › Nice article
Violeta › Very nice article
OlgaLifeLover › ??????
Shavkat › Nice article
Explorer2017 › It's yummy
