Marinated Trout Fillets with Dill Yoghurt Sauce

Name: Marinated Trout Fillets with Dill Yoghurt Sauce
Cuisine: Swiss
Ingredients: 5 ml (1 teaspoon) sea salt; 15 ml (1 tablespoon) caster sugar; 10 ml (2 teaspoons) coarsely ground pepper; juice of 1 orange and 1 lemon; 1 bunch fresh dill; 8 river trout fillets, skinned and trimmed, bones removed with tweezers; 150 g (5 oz) natural yoghurt; 2 tomatoes, skinned, seeded and finely diced; 30 ml (2 tablespoons) finely snipped dill; lemon juice; salt and freshly ground pepper; salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

5 ml (1 teaspoon) sea salt
15 ml (1

Europe
Switzerland
Fish course
Pescatarian
Gluten-free

Method

For the marinade, mix together. Place half of the mixture in a tray just large enough to hold the fish fillets.

Place in the tray, and sprinkle the rest of the marinade on top. Cover with foil and press, using some weights. Leave to marinate in a cool place for at least 4 hours.

Remove the fish from the marinade. Quickly rinse the fish in cold water, and pat dry.

Stir to