4 trout
1/4 tsp salt
freshly ground black pepper
4 tbsp lemon juice
fresh dill sprigs
2/3 - 1 cup (50 - 75 g) mushrooms, sliced
1/4 tsp salt
freshly ground black pepper
4 tbsp lemon juice
fresh dill sprigs
2/3 - 1 cup (50 - 75 g) mushrooms, sliced
method
1. Thoroughly clean the fish and arrange them on a large piece of foil. Sprinkle with salt, pepper, lemon juice and dill.
2. Fold over the foil securely so that the juice does not run out.
3. Place between two large plates then place the plates over a saucepan of boiling water.
4. Steam for 10-15 minutes until cooked and transfer to a hot serving dish.
5. Pour the cooking juice from the foil into a small saucepan and bring to the boil.
6. Add the mushrooms and simmer gently for 4-5 minutes.
7. Pour the mushrooms and juice over the trout and serve at once.
2. Fold over the foil securely so that the juice does not run out.
3. Place between two large plates then place the plates over a saucepan of boiling water.
4. Steam for 10-15 minutes until cooked and transfer to a hot serving dish.
5. Pour the cooking juice from the foil into a small saucepan and bring to the boil.
6. Add the mushrooms and simmer gently for 4-5 minutes.
7. Pour the mushrooms and juice over the trout and serve at once.
serving amount
serves 4
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