Steamed trout with beetroot, feta, rocket and lemon cumin vinaigrette by Bart Van Der Lee
| Serves: 2 | Chef: Bart Van Der Lee | Category: Fish & Seafood | Recipe course: Mains | Machine: Cooking Machine | Total time (min.): 90 |
Bart’s is serving an exquisite starter of steamed trout served on a bed of sliced beetroots with rocket and feta garnish, drizzled with a fresh lemon and cumin vinaigrette. Totally fresh and fragrant, this is the perfect dish to kick of a romantic meal for two this Valentine’s Day.
Ingredients
For the beetroots:
- 2 small beetroots
For the lemon cumin vinaigrette:
- 30ml extra virgin olive oil
- 10ml lemon juice
- 1 tbsp Dijon mustard
- 1/2 tsp ground cumin
- 10g curly parsley
For the trout:
- 300g trout fillet
- 20ml Olive oil
For the garnish:
- 100g feta
- 75g organic rocket
Tools
- Cooking Chef XL
Method
For the beetroot:
- Start with washing the beetroots and trimming the roots and leaves.
- Add them to a small pot with water and a pinch of salt. Cook them for 30-40 minutes till the beets are completely cooked. Drain the water and leave them to cool down. Peel off the skin and then slice them into thin slices with a sharp chefs knife. Reserve for plating.
For the lemon cumin vinaigrette:
- Squeeze the juice of half a lemon into a bowl. Add the mustard, cumin, olive oil and whisk until its stops splitting and forms a thick vinaigrette sauce.
- Wash and chop the parsley. Whisk the vinaigrette firmly just before serving and then add the parsley last minute.
For the trout:
- Clean the trout fillet from skin, scales and fish bones.
- Trim the fillet into a uniform size and cut it into 2 portions.
- Fill the Kenwood mixing bowl with 1 litre of water and heat the Kenwood cooking chef XL with the steam basket and cover up to 90°C.
- Season the trout fillets with a drop of olive, salt and place them with the steam tray into the Kenwood. Close the steam cover.
- Steam the fillets for 15-20 minutes until they are just cooked and still a little pink on the inside. Serve lukewarm.
For the garnish:
- Pick the best leaves of the rocket and set them aside for plating.
- Cut the feta cheese into very small cubes.
To finish:
- Place the beetroot slices in a circle on the plate and season them with a small pinch of salt.
- Add the steamed trout on top, place the feta cubes and rocket around in a circle.
- Finish with the lemon cumin vinaigrette.
Chef's Notes:
- Get all the garnish and sauces ready before you steam the trout. This way you have time to start plating whilst the trout is cooking. When the trout is cooked you can serve it right away. If your trout ends up cooled down you can reheat it in the oven at 160°C for 2-3 minutes or till warm to the touch.