Poached Trout

Simple to prepare, delicious to eat.
4 skinless trout fillets (à 120-140 g)
1-2 cucumbers
4 sprigs dill
1 piece fresh horseradish
200 ml white wine
sea salt

cooking string
Peel the cucumbers, and remove long, thin strips from all around them with the peeler. Spread out 4 x A3 sheets of SAGA Cooking Paper. Arrange the cucumber in the centre and season with a little sea salt. Cut each of the trout fillets into three pieces and sprinkle with salt, grated horseradish and chopped dill. Place on top of the cucumber and pour over 50 ml of white wine. Make a SAGA package and tie the ends with cooking string.

Cook in the oven for 18 minutes at 160°C (180°C). Serve with the package still closed to retain the aroma. Serve with mustard mashed potatoes.

TOP TIP: Lay the SAGA Cooking Paper in a shallow bowl before pouring in the wine to prevent spillage.