Steamed trout on leek-mushroom-vegetables
easy
40 mins
40 mins
Ingredients
- 2 Rods (approx. 200 g each) Leek
- 7-10 Tbsp Salt
- 4 ready-to-cook trout
- 7-10 Tbsp (à ca. 350 g)
- 7-10 Tbsp Pepper
- 125 ml Lemon juice
- 2 Bay leaves
- 200 g Shiitake mushrooms
- 2 Tomatoes
- 2 TABLESPOONS Oil
- 200 g Whipped cream
- 4 Borage leaves
- 1 heaped tbsp. flour
- 7-10 Tbsp Bay leaves
- 7-10 Tbsp and borage flowers for
- 7-10 Tbsp Garnish
Directions
- 1
Clean and wash the leek. Cut lightly lengthwise. Loosen 8 long outer leaves. Blanch briefly in boiling water. Cut remaining leek into rings. Steam in little boiling salted water for about 15 minutes.
- 2
Then drain. Store liquid. Wash trout thoroughly under running water. Lightly salt and pepper inside and out. And wrap each trout with 2 leek leaves. Boil up plenty of salted water.
- 3
Add lemon juice and bay leaves and let the trout simmer for 15-20 minutes. In the meantime wash and clean the mushrooms and tomatoes. Cut the tomatoes into quarters and remove the seeds. Finely dice the flesh.
- 4
Heat the oil. Fry the mushrooms for about 5 minutes, turning them over. Season with salt and pepper. Deglaze with cream and 300 ml leek stock and bring to the boil. Wash the borage, cut into thin strips and add.
- 5
Whisk the flour and some water and thicken the sauce with it. Bring to the boil, warm the leek in it and season again. Arrange the trout with bay leaves and borage flowers (depending on season) garnished with the vegetables.
- 6
Serve sprinkled with diced tomatoes. Boiled potatoes taste good with it.
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