Cookbook

the Steam Zone
™
SFS800BSS
Steamed Trout, Potatoes and Asparagus
with Lemon-Eshallot Vinaigrette
1
Prep  minutes / Cook  minutes
2
Serves –
Oil, to grease
1 whole trout, (700g), filleted (skin on)
350g Kipfler potatoes, cut into chunks
1 bunch (450g) asparagus, woody ends trimmed
3 tablespoons flat-leaf parsley
2 tablespoons dill
Lemon-Eshallot Vinaigrette
½ small eshallot, finely chopped
1 large garlic clove, finely crushed
1 lemon, zested and juiced
1 teaspoon sugar
Sea salt
100ml extra virgin olive oil
Freshly ground black pepper
Method
For the Lemon-Eshallot Vinaigrette, combine
eshallot, garlic, lemon zest and juice and
sugar in a medium bowl and whisk until
sugar has dissolved. While whisking, slowly
drizzle in olive oil until emulsified. Season
with salt and pepper. Set vinaigrette aside.
Set an oven to C to keep warm. Place
potatoes in a steaming basket, cover with the
glass steaming lid and place on one side of
the steaming tray. Press the SPLIT ZONE
button. Press the STEAM button to select
HIGH for the potatoes. Press the arrow up to
select  minutes. Press START.
Transfer potatoes to a medium heat-proof
bowl, season lightly with salt, cover, and
place in the preheated oven to keep warm.
Lightly grease the steaming tray with oil.
Place trout on the steaming tray and cover
with the stainless steel steaming lid.
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Fill water tank up to the MAX fill line with
cold tap water. Press the STEAM button to
select LOW. Press the arrow up to select 
minutes. Press START. Meanwhile place
trimmed asparagus in one steaming basket
and cover with the glass steaming lid. Set
aside.
When steaming is complete, carefully slide
the fish onto a serving platter and cover with
aluminium foil to keep warm.
Quickly place asparagus in steaming basket
on the steaming tray. Press the SPLIT ZONE
button. Press the STEAM button to select
HIGH for the asparagus Press the arrow up
to select  minutes. Press START.
Add potatoes and asparagus to the fish on
the platter. Briefly whisk the vinaigrette, and
pour over the fish, potatoes and asparagus.
Garnish with parsley and dill and serve
immediately.
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