Lake Trout with Vegetables

Ingredients

• 400 g lake trout fillet (4 lake trout fillets)
• 1 Spring onion
• 3 stalks celery
• 4 Carrots
• 1 tsp Rapeseed oil
• 100 ml fish stock (glass)
• Pepper
• 4 sprigs dill

Instructions

1. 1.

   Rinse the lake trout fillets under cold water and pat dry.

2. 2.

   Cut the spring onion in half lengthwise, wash, trim, and slice into 5–7 cm pieces. Wash and trim the celery, peel the carrots. Cut both into about 5 cm long, thin sticks.

3. 3.

   Heat oil in a pan. Sauté the celery, spring onions, and carrots over medium heat for 3 minutes. Add the stock and bring to a boil.

4. 4.

   Reduce heat and place the fish fillets side by side on top of the vegetables. Cover and cook over low heat for about 10 minutes. Flip the fish, season lightly with pepper, and cook another 5–7 minutes.

5. 5.

   Meanwhile wash dill, shake dry, and finely chop 2 sprigs.

6. 6.

   Plate the fish with the vegetables and garnish with dill.