Ingredients to make Steamed trout with tartar sauce:
- 4 trout
- 1 leek
- 1 carrot
- For the tartar sauce
- 200 grams of mayonnaise
- 1 boiled egg
- 1 teaspoon mustard
- 1 gherkin in vinegar
- 4 capers
- 1 spring onion in vinegar
How to make Steamed Trout with Tartar Sauce:
- Place the leek and carrot in a saucepan and cover with water.
- We clean and empty the trout.
- We lightly salt them inside and place them in a metal basket on top of the casserole.
- Cook for 5 to 7 minutes until the trout spine comes off with light pressure.
- To make the sauce, finely chop the boiled egg, the gherkin, the spring onion, the teaspoon of mustard and the capers.
- Mix with the mayonnaise and we already have the tartar sauce.
- We remove the skin, the central spine and the head of the trout.
- We place the open fish on top of the plate.
- Season lightly with tartar sauce and garnish with carrot strips and leeks.