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Catch-of-the-Day and Steamed Vegetables
DVO Recipe Center
Serves: 1

Carrots, thinly sliced
White leeks, sliced into strips
Cucumber, sliced
Peeled celery, thinly sliced
2 pints water
1/2 cup sliced onion
4 black peppercorns, cracked
2 tablespoons lemon juice
8 ounce trout, boned

Steam vegetables together until crisp-tender. In a high-sided pan or skillet, bring water, onion, peppercorns and lemon juice to a rolling boil. Turn off heat. Add trout, skin side down. Cook until meat is white, opaque, firm, and flaky. Remove fish from water to a heated plate. Place vegetable on top. Sprinkle with parsley to taste. For more servings, steam additional vegetables, use one trout per person, and double the poaching liquid, as needed.

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