This fresh, light dish pairs tender steamed trout with a cool, tangy yogurt sauce infused with mint and dill. The fish cooks gently over a mix of spring vegetables, soaking up their delicate flavor while staying moist and flaky. It’s an easy, wholesome meal that feels clean, bright and perfect for a quick weeknight dinner.
Ingredients
• 120g new potatoes, halved
• 170g asparagus, trimmed and halved
• 1½ tsp vegetable bouillon, mixed with 225ml water
• 80g fine green beans, trimmed
• 80g frozen peas
• 2 skinless trout fillets
• 2 lemon slices
Dressing:
• 4 tbsp bio yogurt
• 1 tsp cider vinegar
• ¼ tsp English mustard powder
• 1 tsp chopped mint
• 2 tsp chopped dill
Method
1. Boil the new potatoes until tender.
2. Heat the bouillon in a wide pan. Add the asparagus and green beans, cover, and cook for 5 minutes.
3. Add the peas. Lay the trout fillets on top with the lemon slices. Cover and cook for another 5 minutes, until the fish flakes easily.
4. Mix the yogurt, vinegar, mustard powder, mint, and dill. Stir in 2–3 tbsp of the hot cooking juices.
5. Divide the vegetables and juices into bowls, top with the trout, spoon over the herb dressing, and serve with the potatoes.
Trout