Steamed Trout with Herb Dressing
- 150g new potatoes, halved
- 150g asparagus spears
- 225ml veg stock
- 80g green beans
- 80g peas
- 2 trout fillets, skin removed
- 2 lemon slices
- For the Dressing
- 4 tbsp plain yoghurt
- 1 tsp white wine vinegar
- ¼ tsp mustard powder
- 1 tsp chopped mint
- 2 tsp chopped dill
- Pop the potatoes in a pan of boiling water, and simmer until tender. Cook the asparagus and beans in the stock in a wide pan for 5 mins, then tip in the peas and top with the trout fillets and lemon slices. Cover and cook for 5 mins, until flaky and cooked through.
- Meanwhile, mix the yoghurt with the other ingredients to make the dressing, and stir in about 3 tbsp of the fish cooking juices. Serve the veg in bowls with a bit of the pan juice, then top with the fish and herb dressing. Perfect!
25 mins
2 serving