Trout With Lime And Ginger Butter And Sautéed Potatoes - Miele DGC 6000 XL Cookbook

Ingredients
4 trout (oven ready,
approx. 250 g each)
20 g fresh ginger
2 limes
1 tsp pink peppercorns
200 g softened butter
Salt
A sprinkling of brown sugar
1 kg baby potatoes
1 – 2 tbsp sunfl ower oil
Baking parchment
>> Tip:
Due to intensive farming methods
trout has become the "chicken"
of freshwater fi sh. It also freezes
very well, making it a fi rm favour-
ite in the kitchen.
344 Fish
Trout with lime and ginger
butter and sautéed potatoes
Serves 4
1
Peel the ginger and grate
very fi nely. Wash the limes in
hot water, fi nely grate the rind
and squeeze the juice out of one
of the limes. Crush the pepper-
corns with a pestle and mortar.
2
Mix the softened butter with
the ginger and lime zest and
stir in 2 – 3 tsp lime juice. Season
with salt, crushed pepper and a
little sugar to taste. Shape the
butter into a thin roll, wrap in
foil and leave to cool.
3
Cut the baking parchment
into the shape of the trout.
Sprinkle salt on the inside of
the trout, place on the baking
parchment on the rack and grill
(see below for settings).
4
Meanwhile wash the pota-
toes and boil in salted water
for approx. 15 minutes until
almost cooked. Drain, plunge in
ice cold water, peel and halve
any larger potatoes.
5
Heat the oil in a non-stick
pan and fry the potatoes
over a medium heat until
golden. Then add 50 g of the
ginger and lime butter to the
pan, allow to melt and coat the
potatoes. Season with salt to
taste and serve the rest of the
ginger and lime butter to ac-
company the grilled trout.
Automatic programme: Step 3
Automatic programmes » Fish »
Trout » Grill
Duration: 25 minutes
Settings: Step 3
Function: Full grill
Step 3
Duration: 25 minutes
Shelf level:
Rack: 2
Universal tray: 1