in Recipes

Meadow herbs – trout

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Ingredients for 2 servings:

  • 2 trout, each approx. 250 g
  • 3 handfuls of herbs (fresh meadow herbs, from the garden, or from a walk) grass, clover, young nettles
  • Parsley and chervil
  • Salt
  • 1 cup(s) water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and salt the fish. Wash the herbs thoroughly. Line the bottom of an oblong pot with half of the herbs and place the trout on top. Sprinkle the remaining herbs over the fish. Pour in 1 cup of water. Cover the pot with the lid and, to prevent steam from escaping, also cover with aluminum foil. Bring the contents of the pot to a boil over high heat (takes about 5 minutes). Reduce the heat and steam the trout over low heat for about 15 minutes until cooked through. Do not remove the lid until you are at the table so you can fully enjoy the aroma. This goes perfectly with a butter sauce and small boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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