Rainbow Trout and Steamed Brussels Sprouts

3 servings

30 minutes

Rainbow trout steamed with Brussels sprouts is an exquisite French dish embodying a harmony of flavors and textures. The trout, tender and juicy, is infused with the freshness of lime, while the Brussels sprouts retain their light crunch and natural sweetness. France is renowned for its love of simple yet refined recipes, and this is a perfect example. The steamed fish remains remarkably soft, with lime adding a zesty freshness. Coarse sea salt and black pepper carefully highlight the natural taste of the ingredients without overwhelming it with excess spices. This dish is ideal for a light, healthy dinner that leaves a pleasant feeling of fullness without heaviness—an excellent choice for health-conscious individuals and lovers of elegant culinary delights.

Energy value per serving

• Calories: 283.7
• Proteins: 46g
• Fats: 7g
• Carbohydrates: 8.5g

Ingredients

• Rainbow trout: 600 g
• Lime: 50 g
• Brussels sprouts: 300 g
• Freshly ground black pepper: to taste
• Coarse sea salt: 10 g

Cooking steps

1. Wash and clean the fish, cut into steaks about 5-7 cm thick, and season with salt and pepper.

   Required ingredients:

   • Rainbow trout: 600 g
   • Coarse sea salt: 10 g
   • Freshly ground black pepper:  to taste

2. Place the fish in the mold, put a piece of lime in the center of each steak, and arrange the cabbage nearby. Cook for 17-20 minutes.

   Required ingredients:

   • Rainbow trout: 600 g
   • Lime: 50 g
   • Brussels sprouts: 300 g