Steamed trout recipe with tartar sauce

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:

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