Easy Poached Trout Fillet With Gooseberry And Fresh Dill
- by: kusinera
- Rating:
- Category: Main Course
- Level: Easy
- Total Time: 0 hr 17 mins
8 oz. rainbow trout fillet or the same size salmon fillet,
carrot and celery sticks,
4 asparagus spears,
1/2 cup coconut milk,
1 tsp. salt,
1 tbsp. lemon juice,
1/4 cup water,
1 tbsp.sugar,
6 melon scoops.
1) Put the coconut milk, water, salt, sugar and lemon juice in a pan and bring to a boil.
2) Add the trout fillet and vegetables and cook until the carrot sticks are soft, approximately 7-8 minutes.
3) Serve the trout fillet in a bowl on top of the vegetables and pour around some of the poaching liquid.
4) Check if salt is according to your taste and garnish with the melon scoops, physalis (also called gooseberry) and fresh dill.
| Yield: | 8 servings | |||
| Prep Time: | 0 hr 10 mins | |||
| Cook Time: | 0 hr 7 mins | |||
| Ready In: | 0 hr 7 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Fish | |||
| Cooking Method: | Poaching |
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| Recipe Tags: | Easy Poached Trout Fillet with Gooseberry and Fresh Dill | Easy Poached Trout Fillet Recipe | Poached Trout Fillet Recipe | Poached Trout Fillet |
Chef's Note & Story
Use an 8 oz. fish fillet and you have a nice, low calorie and low fat entree.
