Steamed Trout with Dill Potatoes and Lemon Wedges
Main Course
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Cook Time
50 min
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
Steamed trout with dill potatoes and lemon wedges is a protein-rich main course that is easy to prepare in the Thermomix®. Soup greens, onions, and fish stock form the basis for the aromatic broth. The preparation time is about 50 minutes for 2 servings. This dish is ideal for a healthy and festive meal, especially in winter.
Ingredients (18 ingredients)
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1 Bd. Soup greens
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2 Onions
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1 Glas Fish stock
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1 EL White wine vinegar
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3 Juniper berries
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2 Bay leaves
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3 Cloves
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10 Black peppercorns
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800 g Potatoes
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2 Rainbow trout (approx. 350 g each) (ready to cook)
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0.5 Bd. Dill
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1 EL Butter
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1 EL Wheat flour Type 405
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1 Pck. Mascarpone
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Salt
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Pepper
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Some lemon juice
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1 Organic lemon
Preparation (13 steps)
Prepare the soup greens and onion
Clean the soup greens and cut into coarse pieces. Peel and halve the onion.
Prepare the fish stock
Place the soup greens, halved onion, fish stock, 200 ml water, white wine vinegar, juniper berries, bay leaves, cloves, and peppercorns in the mixing bowl and chop for 20 sec/speed 5.
Simmer the fish stock
Close the mixing bowl and insert the measuring cup. Simmer the stock for 12 min/100°C/speed 1.
Strain the fish stock
Strain the fish stock through a sieve and remove 100 ml for the sauce. Pour the remaining stock into a pot.
Prepare the potatoes
Peel and halve the potatoes and place them in the simmering basket. Insert the simmering basket into the mixing bowl and fill with water so that the potatoes are covered. Cook for 25 min/Varoma/speed 1.
Cook the trout
Wash and pat dry the rainbow trout. Place the fish in the pot with the remaining fish stock and simmer gently with the lid closed for 15 minutes.
Chop the onion for the sauce
Peel, quarter and place the onion in the mixing bowl. Chop for 3 sec/speed 5.
Sauté the onion
Add the butter to the onions in the mixing bowl and sauté for 3 min/120°C/speed 1.
Prepare the sauce
Add the flour and sauté for 1 min/100°C/speed 2. Add the reserved fish stock (100ml) and simmer for 5 min/90°C/speed 2.
Refine the sauce
Add the mascarpone and stir in for 2 min/60°C/speed 2. Season with salt, pepper, and lemon juice.
Prepare the dill
Wash and shake the dill dry, and pluck the fronds from the stems.
Mix the potatoes with dill
Mix the cooked potatoes with 2/3 of the dill.
Arrange
Arrange the potatoes with dill and the trout on a plate. Pour some sauce over the fish. Wash the lemon thoroughly, rub it dry and cut it into wedges. Garnish the plate with lemon wedges and sprinkle with the remaining dill.
Finished cooking? Great! 🎉
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Allergens
- Fish
- Milk (including lactose)
- Celery
- Gluten-containing cereals: Wheat
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