Ingredients

• 30g Fennel Leaves
• 100g Black Olives
• 60g Green Onion
• 400g Zucchini
• 4 Whole Trouts
• 6 sprigs Fresh Parsley
• 3 tablespoons Capers
• 4 tablespoons Dry White Wine
• 12 Vine Cherry Tomatoes
• 4 tablespoons Extra Virgin Olive Oil
• 1 Bay Leaf
• ½ Lemon
• Water as needed

Tools

• Parchment paper
• kCook Multi
• Kcook bowl
• Steamer tray

Method

1. Line the steamer tray with parchment paper
2. Add fennel leaves, whole trout, fresh parsley, black olives, capers, dry white wine, green onion, zucchini, vine cherry tomatoes and extra virgin olive oil to the steamer tray
3. Season
4. Fold into rectangles
5. Fit kCook bowl to kCook Multi
6. Add water to the kCook bowl up to the 1 litre mark
7. Add bay leaves and lemon to the kCook bowl
8. Attach lid to kCook bowl
9. Steam with filler cap removed - 10 min, 104°C
10. Serve

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