Trout with vegetables and saffron

4 servings

20 minutes

Trout with vegetables and saffron is an exquisite dish of Italian cuisine that combines the tenderness of fish with the aromatic spice of saffron. Italians value seafood for its lightness and natural flavor, and this recipe is a vivid example. The delicate trout fillet infused with saffron and steamed with vegetables acquires a refined sweet-floral note characteristic of this rare spice. Potatoes and zucchini add softness to the dish, while carrots contribute a light sweetness. The creamy sauce harmoniously complements the flavor structure, giving it richness. This dish is perfect for a light dinner, pairs wonderfully with white wine, and offers a sense of refined Mediterranean gastronomy.

Energy value per serving

• Calories: 317.4
• Proteins: 41.9g
• Fats: 10.4g
• Carbohydrates: 15.2g

Ingredients

• Trout fillet: 4 pc
• Carrot: 1 pc
• Zucchini: 1 pc
• Potato: 1 pc
• Onion: 1 head
• Lemon: 1 pc
• Creamy sauce: 100 g
• Saffron: pinch
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Season the prepared trout fillet with salt and pepper, and drizzle with olive oil. Roll the fillet into bundles.

   Required ingredients:

   • Trout fillet: 4 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Lemon: 1 piece

2. Clean and dice the vegetables. Sprinkle lightly with saffron. Fill the cones with vegetables and steam for 10-15 minutes.

   Required ingredients:

   • Carrot: 1 piece
   • Zucchini: 1 piece
   • Potato: 1 piece
   • Onion: 1 head
   • Saffron:  pinch

3. Serve with creamy sauce.

   Required ingredients:

   • Creamy sauce: 100 g