Trout in a double boiler: how to cook? Video
Trout is a very tasty, delicate low-calorie fish, rich in Omega-3 fatty acids, vitamins and microelements. Cooking trout in a double boiler, unlike traditional cooking in boiling water or frying in oil, allows you to preserve a maximum of useful substances. And to make the steamed fish more appetizing, cook it with vegetables or new potatoes.
For this recipe you will need: – 300 g of trout fillet; – 150-200 g of a mixture of frozen vegetables; – 1 clove of garlic; – juice of half a lemon; – sea salt, ground white pepper, dried herbs to taste.
Rinse the trout fillets with cold water and pat dry with a paper towel. Remove the skin if desired. Cut into portions. Squeeze out the juice of half a lemon and mix in a bowl with sea salt, ground white pepper and dried herbs. Rub the fish with this mixture, wrap in plastic wrap and refrigerate for about an hour.
While the fish is marinating, defrost the vegetables. Chop the garlic with a knife or finely grate and mix with the vegetables. Season with salt to taste.
Any frozen vegetables can be used for this recipe. Vegetable mixes with broccoli and rice mixes (Hawaiian, California and others) are especially suitable for fish.
Pour water into a steamer and place a bowl on top of it. Place the cereal insert in the bowl. Place vegetables on the bottom of the insert, on top of them – pieces of trout fillet. The juice released from the fish will add flavor to the vegetables.
Turn on the steamer and cook the Trout for 15–20 minutes. Carefully remove the fish and vegetables and arrange them nicely on a plate. The prepared dish looks bright and appetizing (see photo).
For this recipe you will need: – 300 g of trout fillet; – 300-400 g of young potatoes; – 50 g of butter; – juice of half a lemon; – sea salt, ground white pepper to taste; – ½ bunch of fresh dill.
Trout in this recipe can be replaced with fillet or salmon steaks. Salmon is fatter than trout, so the dish will turn out to be more satisfying and high-calorie.
Remove the skin from the washed trout fillet. Cut the fish into portions and marinate in a mixture of lemon juice, salt and pepper as in the previous recipe. Wash and peel the potatoes. Cut large tubers in half.
Pour water into the steamer. Place prepared potatoes in the bottom bowl. Season with salt to taste and stir. Place small pieces of butter on top.
Place the cereal insert in the upper bowl. Place the pickled trout pieces in the insert. You can also put some butter on them if you like. Juice, which will be released from the fish during cooking, will accumulate at the bottom of the insert. Use it as a sauce for potatoes.
Turn on the steamer. The trout will cook in 15–20 minutes. Take the fish out and put it in a warm place for a while.
Turn on the steamer for another 15-20 minutes and cook the potatoes until tender. When serving, put the potatoes on a plate, pour over the fish juice. Put a piece of trout on top, sprinkle with finely chopped dill. It will turn out to be very appetizing – no worse than in a restaurant.