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Roasted asparagus & pea salad Recipe
Steamed trout with mint & dill dressing
  • Cook Time: 10 mins
  • Serving: 2 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 378
  • Carbohydrate Content: 25g
  • Fat Content: 10g
  • Fiber Content: 7g
  • Protein Content: 43g
  • Saturated Fat Content: 2g
  • Sodium Content: 0.5g
  • Sugar Content: 12g

Steamed trout with mint & dill dressing Recipe

By 2021-06-25

Healthy summer recipe for 2 people, takes only 25 mins; recipe has new potatoes, asparagus spears, vegetable bouillon powder, fine green beans, frozen peas, trout, lemon, bio yogurt, cider vinegar, english mustard powder, mint and dill.

Ingredients

  • Mint - 1 tsp finely chopped mint
  • Dill - 2 tsp chopped dill
  • Lemon - 2 slices lemon
  • Cider Vinegar - 1 tsp cider vinegar
  • Trout - 2 skinless trout fillets
  • Frozen Peas - 80g frozen peas
  • Bio Yogurt - 4 tbsp bio yogurt
  • Vegetable Bouillon Powder - 1 1/2 tsp vegetable bouillon powder made up to 225ml with water
  • English Mustard Powder - 1/4 tsp English mustard powder
  • Asparagus Spears - 170g pack asparagus spears, woody ends trimmed
  • New Potatoes - 120g new potatoes, halved
  • Fine Green Beans - 80g fine green beans, trimmed

Instructions

  1. Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.
  2. Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.
  3. Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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