Poached rainbow trout with sorrel and lemon butter sauce

AT A GLANCE

  • Serves 4 people

  •  
  • Trout
  • 1 baby fennel, stalks and bulb separated
  • 1 small onion, thinly sliced
  • 2 fresh bay leaves
  • 250 ml (1 cup) dry white wine
  • 2 (about 750gm each) rainbow trout
  • 50 gm butter
  • 2 golden shallots, thinly sliced
  • 400 gm (about 6) kipfler potatoes, scrubbed and thickly sliced lengthways
  • 1 lemon (zest only)
  • 500 ml (2 cups) fish stock
  • 100 gm (2 bunches) sorrel leaves, thinly sliced
  •  
  • Lemon butter sauce
  • 125 ml (½ cup) white wine
  • 1 piece lemon rind, removed with a lemon peeler
  • 150 gm butter, coarsely chopped
  • 1 tbsp lemon juice
01   Place fennel stalks in a fish kettle (or a large deep frying pan) with onion, bay leaves, wine and 2 litres of water, bring to the boil and simmer for 5 minutes. Add fish, cover, then remove from heat and stand for 10 minutes or until fish is cooked through.
02   Thinly slice fennel bulb lengthways. Melt butter in a frying pan over medium heat, add sliced fennel and shallot and sauté for 5 minutes or until tender. Add potato, lemon zest and stock. Season to taste and simmer gently for 10-15 minutes or until tender.
03   Meanwhile, for lemon butter sauce, combine white wine and lemon rind in a saucepan, bring to the boil and simmer over medium heat for 5 minutes. Add butter a little at a time, whisking each addition until combined before adding more. Add lemon juice, discard rind, and season to taste.
04   Remove fish from kettle and drain. Serve sprinkled with sorrel, and with lemon butter sauce and potato salad passed separately.

Topics:

DRINK SUGGESTION, SEAFOOD, FENNEL, MAIN, POTATOES, SORREL, TROUT, SHALLOTS, MODERN AUSTRALIAN, FISH, FAST

Recipe:

ADELIADE LUCAS

Photography:

AMANDA MCLAUCHLAN

Styling:

JULZ BERESFORD

Drinking Suggestion:

STONELEIGH PINOT NOIR ROSE. , suggested by ANDY HARRIS

View Full Site