Trout Fillets

Ingredients

• 4 trout fillets
• iodine salt
• 1 tsp ginger powder
• 1 yellow bell pepper
• 500 g cucumber
• 1 tbsp Rapeseed Oil
• 250 ml vegetable broth
• 100 g Sour cream
• 1 bunch fresh herbs

Instructions

1. 1.

   Rinse the trout fillets under running cold water, pat dry and season with iodine salt and a little ginger powder.

2. 2.

   Wash the bell pepper, halve it, remove stem and seeds along with membranes. Dice the halves. Peel the cucumber, cut lengthwise in half and use a teaspoon to scrape out the seeds. Slice the flesh into about 1 cm thick rounds.

3. 3.

   Heat rapeseed oil in a pot. Sauté the pepper pieces and cucumber slices. Place the trout fillets on top of the vegetables so they slightly overlap.

4. 4.

   Pour vegetable broth over them, cover and steam for about 12 minutes at medium heat. Carefully remove the fish and keep warm.

5. 5.

   Reduce the broth slightly uncovered. Wash, dry and finely chop the herbs, stir into the broth with sour cream. Plate the trout fillets with cucumber‑vegetable mix. Serve with steamed potatoes.