Steamed trout on juienne vegetables
easy
60 mins
60 mins
Ingredients
- 400 g Carrots
- 2 Kohlrabi
- 2 Leek sticks (leek)
- 250 g Celeriac
- 7-10 Tbsp Salt
- 1/8 l dry white wine
- 1 untreated lemon
- 4 small trout (about 250 g each)
- 30 g Butter or margarine
- 7-10 Tbsp white pepper
- 1 Bag "Preparation for Sauce Hollandaise"
- 125 g Butter
- 3 TABLESPOONS Orange juice
- 7-10 Tbsp Lemon balm and orange peel strips
Directions
- 1
Clean and wash the vegetables. Cut carrots into fine slices, kohlrabi, leek and celery into thin strips. Bring 1 litre of salt water and wine to the boil. Wash and slice lemon.
- 2
Trout wash. Add the fish and lemon slices to the stock and let it simmer at low heat for 15 minutes. Heat the fat in a saucepan. Steam vegetables in it while turning. Season with salt and pepper and keep warm.
- 3
Heat 1/8 litre of water, add sauce powder and bring to the boil while stirring with whisks. Cut butter into pieces. Add to the sauce gradually over a low heat and continue beating until the fat has melted.
- 4
Stir in orange juice. Arrange the trout with the vegetables on a plate. Garnish with lemon balm. Add sauce sprinkled with orange peel. Boiled potatoes taste good with it.
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