For appetizer use a 4 oz., and for main course an 8 oz. rainbow trout fillet or the same size salmon fillet, carrot and celery sticks,
4 asparagus spears,
1/2 cup coconut milk, 1 tsp. salt, 1 tbsp. lemon juice, 1/4 cup water, 1 tbsp.sugar,
6 melon scoops.
Recipe: Put the coconut milk, water, salt, sugar and lemon juice in a pan and bring to a boil. Add the trout fillet and vegetables and cook until the carrot sticks are soft, approximately 7-8 minutes. Serve the trout fillet in a bowl on top of the vegetables and pour around some of the poaching liquid. Check if salt is according to your taste and garnish with the melon scoops, physalis (also called gooseberry) and fresh dill. Cooking tip: Use an 8 oz. fish fillet and you have a nice, low calorie and low fat entree. If you need a stunning and delicious dish in just 10 minutes, that is the perfect seafood recipe for you. Also check my Poached Salmon Recipe.
