Rainbow trout fillet with sautéed vegetables, Swedish bulgur & coriander dressing
Oven-baked rainbow trout fillet on wholegrain bulgur with fresh sautéed vegetables and a creamy coriander dressing with sour cream and garlic.
Method
Bulgur
- Bring 4 dl water to the boil with the stock cube. Add the bulgur, lower the heat and simmer for 10 minutes. Leave to swell under a lid.
Dressing
- Stir together the sour cream, garlic, dried coriander, apple cider vinegar and honey. Season with salt and pepper. Keep chilled.
Fish
- Heat the oven to 175 °C. Place the fillets in a greased ovenproof dish or on baking paper and season with salt and black pepper.
- Bake for 12–15 minutes, until the fish is cooked through (core temperature 52–56 °C).
Vegetables and serving
- Heat oil or butter in a frying pan. Fry the mushrooms until they have released their liquid and taken on colour.
- Add the pepper, courgette, chilli and red onion – sauté until the vegetables are slightly soft. Season and stir in chopped coriander.
- Plate the bulgur, top with the sautéed vegetables and a piece of rainbow trout fillet. Drizzle with the dressing and garnish with coriander or dill.
