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Steamed trout with yogurt

Preparation time: 20 minutes,
Cooking time: 10 - 15 minutes,
Calories: 275 per portion

ingredients

serves 4
4 trout, gutted and cleaned
4 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon dried thyme
freshly ground black pepper

for the sauce

150 ml (1/4 pint) natural low-fat yogurt
2 tablespoons grated horseradish or horseradish sauce
2 tablespoons lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon dried tarragon
1 teaspoon chopped chives
pinch of cayenne

for the garnish

flat leaf parsley
chives

method

1. Put the trout on a large sheet of foil and sprinkle with lemon juice, parsley, thyme and black pepper. Fold into a parcel and place between two large plates.

2. Put these over a pan of boiling water and allow to steam for 10-15 minutes, or until tender. Transfer to a warmed dish.

3. To make the sauce, put the yogurt, horseradish, lemon juice, vinegar, tarragon, chives and cayenne in a heatproof bowl. Put over a pan of simmering water and stir until hot and creamy.

Pour over the trout and serve immediately, garnished with the parsley and chives.

Serve boiled new potatoes with the trout. With the creamy yogurt sauce, you will not be tempted to put any butter on the potatoes!

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