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Steamed Trout Stuffed with Watercress and Brown Shrimp and Sauce Vierge

Steamed trout fillets stuffed with fresh watercress, served with a warm shrimp sauce vierge and tender Anya potatoes.

HealthySeafoodDairy FreeGluten FreeLow CarbTrout

Estimated Nutrition

Per Serving Total
Calories 910.5 kcals 910.5 kcals
Carbohydrates 44.5 grams 44.5 grams
Fat 64.8 grams 64.8 grams
Protein 38.2 grams 38.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
piece
Lemon
juice only
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tsp
Coriander Seeds
crushed
1
handful
Basil
fresh
OilsFats
60
ml
Olive Oil
Seafood
1
piece
Trout Fillet
halved lengthways
2
tbsp
Brown Shrimps
Vegetables
1
handful
Watercress
0.5
piece
Beef Tomato
chopped
0.25
piece
Onion
finely chopped
150
g
Anya Potatoes
cut into rounds

Steps

  • Lay watercress on trout fillets, season, roll up, and secure with toothpicks.
  • Steam the trout over boiling water for six minutes until cooked through.
  • Combine tomato, lemon juice, olive oil, onion, coriander, and shrimps in a saucepan.
  • Warm the mixture gently and stir in the basil.
  • Boil the potatoes in salted water until tender and drain.
  • Plate the trout with potatoes and pour over the sauce.