• 2 brown trout or rainbow trout, filleted
  • 2 sprigs river mint
  • 10 g (¼ oz) salt


Cut four pieces of baking paper just larger than the trout fillets. Place each fillet, skin side down, on a piece of paper. Put in a steamer, making sure none of the fillets overlap (you might need to use two layers of the steamer). Put a sprig of river mint on each fish, cover and steam for about 6 minutes. Peel the paper away from each fillet, followed by the fish skin. Season with the salt.