Steamed Trout with Dill Potatoes and Lemon Wedges

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

This Thermomix® recipe for Steamed Trout with Dill Potatoes and Lemon Wedges is ready in 50 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Steamed trout with dill potatoes and lemon wedges is a high-protein main course that is easy to prepare in the Thermomix®. Soup vegetables, onions and fish stock form the basis for the aromatic broth. The preparation time is approx. 50 minutes for 2 servings. This dish is ideal for a healthy and festive meal, especially in winter.

Ingredients (18 ingredients)

  • 1 Bd. Soup vegetables
  • 2 Onions
  • 1 Glas Fish stock
  • 1 tbsp White wine vinegar
  • 3 Juniper berries
  • 2 Bay leaves
  • 3 Cloves
  • 10 black peppercorns
  • 800 g Potatoes
  • 2 Rainbow trout (à approx. 350 g) (ready to cook)
  • 0.5 Bd. Dill
  • 1 tbsp Butter
  • 1 tbsp Wheat flour Type 405
  • 1 Pck. Mascarpone
  • Salt
  • Pepper
  • some lemon juice
  • 1 Organic lemon

Preparation (13 steps)

1

Prepare soup vegetables and onion

Clean the soup vegetables and cut into coarse pieces. Peel and halve the onion.

2

Prepare fish stock

Thermomix® Setting
20 sec/Speed 5

Place soup vegetables, 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.

20
3

Simmer fish stock

Thermomix® Setting
12 min/212°F/Speed 1 100

Close the mixing bowl and insert the measuring cup. Simmer the stock for 12 min./100°C/speed 1.

720
4

Strain fish stock

Strain the fish stock through a sieve and remove 100 ml for the sauce. Pour the remaining stock into a pot.

5

Prepare potatoes

Thermomix® Setting
25 min/Varoma/Speed 1 Varoma

Peel and halve the potatoes and place 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.

1500
6

Cook trout

Wash the rainbow trout and pat dry. Place the fish in the pot with the remaining fish stock and simmer over medium heat with the lid closed for 15 minutes.

7

Chop onion for the sauce

Thermomix® Setting
3 sec/Speed 5

Peel, quarter and place the onion in the mixing bowl. Chop for 3 sec./speed 5.

3
8

Sauté onion

Thermomix® Setting
3 min/248°F/Speed 1 120

Add the butter to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

180
9

Prepare sauce

Thermomix® Setting
5 min/194°F/Speed 2 90

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.

300
10

Refine sauce

Thermomix® Setting
2 min/140°F/Speed 2 60

Add the mascarpone and stir in for 2 min./60°C/speed 2. Season with salt, pepper and lemon juice.

120
11

Prepare dill

Wash the dill, shake dry and pluck the fronds from the stems.

12

Mix potatoes with dill

Mix the cooked potatoes with 2/3 of the dill.

13

Arrange

Arrange the potatoes with dill and the trout on a plate. Pour some sauce over the fish. Wash the lemon thoroughly, rub dry and cut into wedges. Garnish the plate with lemon pieces and sprinkle with the remaining dill.

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About this recipe

This dish reminds me of my childhood, when my grandfather, a passionate fisherman, regularly brought home fresh trout. My grandmother then prepared them in various ways, but the steamed version with dill potatoes was always my favorite. The simplicity of the recipe and the fresh flavors of the ingredients make it a timeless classic. The trout itself is the star of the dish. Its delicate, almost sweetish flesh harmonizes perfectly with the spicy fish stock and the fresh dill. The potatoes, preferably waxy varieties, form a filling base and wonderfully absorb the aroma of the dill. The lemon provides a pleasant acidity that balances the dish and gives it a certain freshness. The soup vegetables and spices in the stock give the fish a deep, complex flavor. When preparing it in the Thermomix®, it is important to add the ingredients in the correct order. Chopping the soup vegetables and onions in the first step ensures an even distribution of the aromas in the stock. Be sure to strain the stock after cooking to obtain a clear, fine broth. When cooking the potatoes in the simmering basket, it is important that they are completely covered with water to ensure even cooking. The cooking time of the trout depends on its size. It is cooked when the flesh comes away from the bones easily. For a vegetarian version, the trout can be replaced with tofu or halloumi. Vegetable broth can be used instead of fish stock. If you like it a little spicier, you can add a pinch of chili flakes to the stock. Instead of dill, other herbs such as parsley or chives can also be used. Serve the steamed trout with the dill potatoes and some lemon wedges. A fresh green salad goes perfectly with it. A dry white wine, such as a Riesling or a Pinot Gris, rounds off the dish perfectly. The sauce can be prepared well in advance and stored in the refrigerator. However, the trout should be freshly prepared, as it will otherwise lose its flavor. The potatoes can also be pre-cooked and mixed with the dill shortly before serving. So nothing stands in the way of a relaxed dinner.

Tags

#Fish #Healthy #Festive #Mediterranean #High in protein #Christmas #Winter #Wintery #Low calorie

Allergens

  • Fish
  • Milk (including lactose)
  • Celery
  • Gluten-containing cereals: Wheat

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