Steamed Trout Fillet with Parsley Potatoes and Kohlrabi

Introduction

This mild fish dish provides you and your body with valuable nutrients while being easy to digest. Especially in the second trimester, when your appetite often returns, a balanced meal with gently cooked vegetables feels wonderful. The combination of tender fish and mild potatoes sits lightly in the stomach.

Ingredients

These quantities make two to three servings:

• 400 grams trout fillet (boneless)
• 600 grams waxy potatoes
• 2 small kohlrabi
• 1 bunch fresh parsley
• 2 tablespoons butter or canola oil
• A splash of lemon juice
• A pinch of salt and mild pepper

Preparation

1. Peel the potatoes, cut them into bite-sized pieces, and boil them in lightly salted water until tender.
2. Peel the kohlrabi, cut it into fine sticks, and steam the vegetables in a little water for about ten minutes.
3. Drizzle the trout fillet with a little lemon juice and cook it thoroughly in a steamer basket over the kohlrabi or in a separate pan until the fish is opaque and firm inside.
4. Drain the potatoes, toss them in a little butter or oil, and fold in the freshly chopped parsley.
5. Serve the fully cooked fish together with the parsley potatoes and the mild kohlrabi vegetables.

Good to know

Trout is a wonderful, mild fish that provides many important nutrients. During pregnancy, always ensure that fish is completely cooked through and no longer translucent. This dish also works beautifully with carrots instead of kohlrabi if you prefer them.

When things feel difficult

If you experience occasional nausea or a sensitive stomach, you can simply skip the fish and just enjoy the mild potatoes and kohlrabi. Using a spoonful of sour cream instead of butter often makes the dish even easier to digest. It often helps to enjoy several small portions throughout the day.

A gentle reminder

For any questions about your nutrition during pregnancy, it is best to consult your obstetrician, gynecologist, or midwife.