Dinner
Butter-Poached Lachsforelle en Papillote with Dill Velouté & Summer Peas
Delicate lake trout poached in clarified brown butter with fresh dill and lemon, steamed en papillote for maximum moisture, accompanied by a pale green dill-infused crème fraîche sauce and bright early-season peas. A sophisticated German-Alpine dish that captures summer on the plate.
748calper serving
8gprotein
20gcarbs
73gfat
16min prep 20min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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