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, as needed,
4 asparagus spears,
1/2 cup coconut milk,
1 tsp. sea salt,
1 tbsp. fresh lemon juice,
1/4 cup water,
1 tbsp. sugar,
6 melon balls.
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 some of the poaching liquid around it. Check if salt is according to your taste and garnish with the melon balls, 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, this is the perfect seafood recipe for you. Also check my Poached Salmon Recipe.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.