Poached Fjord Trout in asparagus, garlic and ginger broth
Item 1 of 1
- medium
- 4
- 20 minutes
This stunning poached trout recipe takes a little time to prepare, but the pay-off is huge in terms of flavour. The fragrant broth, made of ginger, tomato and lemongrass, is used to gently poach the fish and vegetables, resulting in an incredibly light, clean finish.
First published in 2016
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Ingredients
Metric
Imperial
Fjord trout
- 320g of trout fillet, cut into chunky pieces
Ginger, tomato and lemongrass broth
- 10 vine tomatoes, large and ripe, roughly chopped
- 1 slice of ginger, 1cm thick, roughly chopped
- 1 lemongrass stalk, 4cm long, bruised
To finish the broth
- 1 handful of fresh peas, some in the pod to decorate
- 1 bunch of asparagus spears, small, some shaved, some chopped
- 1 handful of shiitake mushrooms, halved
- 2 spring onions, large, green parts sliced, bulbs cut into thin pieces on a mandoline
- 1 handful of samphire
- 1 small red chilli, finely chopped
To serve
- 4 baby plum tomatoes
- olive oil
- salt
- pepper
SAVE RECIPE
Equipment
- Muslin cloth
- Blender
- Mandoline
Method
1
To make the broth, mix together the ginger, tomatoes and lemongrass in a large bowl and allow to macerate for 3–4 hours in the fridge
- 1 lemongrass stalk, 4cm long, bruised
- 10 vine tomatoes, large and ripe, roughly chopped
- 1 slice of ginger, 1cm thick, roughly chopped
2
After this time, blend to a rough pulp. Hang the mixture in a muslin cloth in the fridge overnight with a jug underneath to catch all the liquid
3
To serve, warm the broth to just below a simmer and add the vegetables. Cook until the vegetables are only just cooked through
- 1 handful of shiitake mushrooms, halved
- 1 handful of fresh peas, some in the pod to decorate
- 1 bunch of asparagus spears, small, some shaved, some chopped
- 2 spring onions, large, green parts sliced, bulbs cut into thin pieces on a mandoline
- 1 handful of samphire
- 1 small red chilli, finely chopped
4
Using a slotted spoon, lift the vegetables out of the broth using a slotted spoon and divide between bowls. Add the trout pieces to the hot liquor and leave for 2–3 minutes until the trout is cooked but still pink in the middle
5
Place the trout on top of the vegetables and add a ladle of the broth to each bowl. Add a cherry tomato, a drizzle of olive oil, and pepper. Serve immedately
- pepper
- olive oil
- salt
- 4 baby plum tomatoes
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