Trout Provençal style

Name: Trout Provençal style
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 small zucchini (about 250 g); 2-3 Artichoke hearts (100-150 g); 100 g cherry tomatoes; 50 ml dry white wine; 1 medium onion; 1 Garlic clove; 2 small twigs rosemary; 4 Stem(s) Thyme; 1 untreated lemon; 2 ready-to-cook trout (approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Rice mixture Trigrano (long grain, wild & red Camargue rice); 20 g cold butter

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 small zucchini (about 250 g)
2-3 Artichoke hearts (100-150 g)
100 g cherry tomatoes
50 ml dry white wine
1 medium onion
1 Garlic clove
2 small twigs rosemary
4 Stem(s) Thyme
1 untreated lemon
2 ready-to-cook trout (approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Rice mixture Trigrano (long grain, wild & red Camargue rice)
20 g cold butter

Directions

1
Clean and wash the zucchini, dab dry and cut into slices. Quarter the artichoke hearts. Wash and drain the tomatoes. Line the steamer tray with the zucchini slices. Put 400 millilitres of water and wine into the steamer and bring to the boil. Peel onion and garlic.
2
Dice the onion, press the garlic through a garlic press. Wash the rosemary and thyme and shake dry. Pluck the leaves from a sprig of rosemary and half of the thyme and chop them. Roughly pluck the remaining herbs and put them aside. Mix the chopped herbs, onion and garlic. Wash the lemon thoroughly, grate dry and cut one half into four slices. Squeeze the remaining half. Wash the trout under cold running water and drain. Put some salt and pepper in the trout's abdominal cavity and fill each with two lemon slices and 1/3 of the herb mixture. Place the trout on the zucchini slices, spread 1/3 of the herb mixture and the rest of the herbs on top. Arrange the artichokes and tomatoes around the trout.
3
Squeeze the remaining half. Wash the trout under cold running water and drain. Put some salt and pepper in the trout's abdominal cavity and fill each with two lemon slices and 1/3 of the herb mixture. Place the trout on the zucchini slices, spread 1/3 of the herb mixture and the rest of the herbs on top. Arrange the artichokes and tomatoes around the trout. Put the steamer in the pot with the boiling broth and sprinkle the trout with lemon juice. Cover and steam over medium heat for 15 to 20 minutes. Meanwhile, cook rice in boiling salted water according to package instructions. When the trout are cooked, bring 150 millilitres of fish stock to the boil in a small pot. Add cold butter in small pieces and fold in. Season the sauce with salt and pepper and serve with the rice with the trout and steamed vegetables
4
Put the steamer in the pot with the boiling broth and sprinkle the trout with lemon juice. Cover and steam over medium heat for 15 to 20 minutes. Meanwhile, cook rice in boiling salted water according to package instructions. When the trout are cooked, bring 150 millilitres of fish stock to the boil in a small pot. Add cold butter in small pieces and fold in. Season the sauce with salt and pepper and serve with the rice with the trout and steamed vegetables