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34 35
STEAMED TROUT WITH
DILL & LEMON
MARINATED SEAFOOD
SKEWERS
Serves 4
Preparation time
20 minutes
Cooking time
5 minutes
Ingredients:
1kg seafood, salmon,
green prawns and octopus
½ cup (125ml) olive oil
Juice 1 lemon
2 cloves garlic, crushed
1 tablespoon parsley or
dill, chopped
Freshly ground pepper, to taste
Bamboo skewers, soaked
in water
➊
Cut salmon into cubes, peel prawns
and cut tentacles off octopus,
leaving on tails.
➋
Mix together oil, lemon, parsley or
dill and pepper to taste in a bowl,
making marinade.
➌
Add seafood and marinate for about
15 minutes.
➍
Heat teppanyaki plate or grill
plate to hot.
➎
Place skewers on heated plate and
cook for approximately 5 minutes,
turning frequently.
➏
Serve immediately.
ILVE COOKING TIP
Do not overcook seafood,
generally once it has lost
its opaque appearance the
seafood is ready.
Serves 6-8
Preparation time
10 minutes
Cooking time
15 minutes
Ingredients:
1 500g trout, cleaned
and scaled
1-2 cups (500mL) fish stock
or water
Sprigs of dill
1 lemon, sliced
1 spanish onion, sliced
➊
Place trout, dill, lemon slices
and spanish onion slices onto a
perforated tray into fish kettle.
➋
Carefully pour in 1-2 cups of water
or stock in fish kettle and lower tray
with trout carefully into fish kettle,
cover with lid.
➌
Steam the fish with a gentle simmer
for approximately 10-15 minutes.
Test fish after 10 minutes by using a
fork to flake the thickest part of the
trout. It is ready when it flakes easily.
ILVE COOKING TIP
Check fish with point of knife
by lifting the flesh, fish will be
ready when the opaque
appearance of the flesh is gone.
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