Steamed trout
with butter sauce, roe and ramson

Full Steam Program

Ingredients

4 trout fillets

1 tbsp white vinegar
3 tbs shallots
250 g butter (room temperature and cut into
smaller cubes)
Salt
3 tbsp finely cut chives
1 bunch of ramson
4 tbsp trout roe

Leaves of ramson to garnish with

Directions

Start by finely chopping the shallots and place in a pot together with the vinegar. Bring to the boil until half of the vinegar is left. Add the butter gradually, whisking all the time. Season with salt and add the chives.

Preheat the oven and place the fish in a steam tin, sprinkle some salt and steam for about 5 mins.

Quickly fry some ramson in butter and serve with the fish and the sauce.