Steamed salmon trout with fennel-carrot-vegetables

Name: Steamed salmon trout with fennel-carrot-vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Soup Greens; 1/2 bunch Parsley; 1 collar Dill; 1 untreated lemon; 1/4 l dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 Bay leaves; 2 Salmon trout (550-600 g each); 500 g Fennel; 300 g Carrots; 1/4 l Vegetable broth; 30 g Butter

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Soup Greens
1/2 bunch Parsley
1 collar Dill
1 untreated lemon
1/4 l dry white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 Bay leaves
2 Salmon trout (550-600 g each)
500 g Fennel
300 g Carrots
1/4 l Vegetable broth
30 g Butter

Directions

1
Clean and wash the soup greens and cut them into fine sticks. Wash parsley and dill, dab dry and chop except for something to garnish. Wash lemon, dab dry and cut into slices.
2
Put 4 nice slices aside for garnishing. Put the vegetables, white wine, 1/2 litre water, some salt, pepper and bay leaf in an oblong roasting pan and bring to the boil. Wash the trout, sprinkle some salt and 1-2 tablespoons of chopped herbs into the belly.
3
Put the remaining lemon slices in the abdominal cavity and place the trout on top of the vegetables. Cover and cook over low to medium heat for about 30 minutes. If necessary, scoop with stock in between or turn the salmon trout once.
4
In the meantime, clean and wash the fennel and carrots. Cut fennel into fine strips, carrots into sticks. Boil up the stock in a pot and cook the carrots for about 15 minutes. Add fennel after 5 minutes and cook with it.
5
Heat butter in a pot, add drained fennel-carrot vegetables and remaining herbs and toss in. Season to taste with salt and pepper and place on a large plate. Arrange trout on the fennel vegetables and serve garnished with lemon slices and herbs.
6
Boiled potatoes taste good with it.