Steamed trout with watercress pure '

07972 STEAMED TROUT with WATERCRESS PURE INGREDIENTS for 4 PEOPLE 2 bottles of watercress, a handful of sorrel, 25 g butter, 2 tablespoons raspberry vinegar, 2 tablespoons granulated sugar, 500 g of potatoes, 4 trout fillets from 200 g each, 4 tablespoons Creme Fraiche, dill for garnish, salt, pepper.

Wash and clean the watercress and sorrel; then dry them by pressing in a dry towel.

In a saucepan, without ceasing to stir with a wooden spoon, let them dry for 5 minutes, soft focus, in hot butter.

Add the vinegar, sugar, salt, pepper and continue cooking for another 10 minutes to fire.

Peel and cut the potatoes into small pieces, Cook for 10 minutes in boiling salted water and drain.

Meanwhile, Cook the fillets of trout for 15 minutes to steam.

Prelevateli, pepateli, and sprinkle the pretzels always coil them on themselves.

Mash the potatoes; watercress puree and sorrel until a fine puree, stir the creme fraiche, then add the potatoes and stir.

Spread this mashed into a serving dish, lean over the steamed trout rolls, garnish with dill and serve immediately.