1- Clean and wash the trout.
2- Season the inside of the trout. Stir a pinch of saffron into a little cold water and soak the peeled potatoes for 15 minutes, then drain the water.
3- Put a little saffron in the Aroma Diffuser and top up with water to the « Max » level.
4- Place the potatoes in the lower steaming bowl and the trout on the special fish steaming tray. Steam for 20 to 25 minutes.
5- Arrange the trout and potatoes on the plates. Pour over melted butter and serve.