Poached trout with cucumber yoghurt salad

AT A GLANCE

  • Serves 4 people

  • 250 ml (1 cup) verjuice or dry white wine
  • 2 stalks of dill, leaves picked and coarsely chopped, stalks reserved
  • ¼ tsp black peppercorns
  • 4 200gm pieces of ocean trout fillet, skin on, pin-boned
  • 3 bunches of asparagus, trimmed
  • To garnish: cayenne pepper
  •  
  • Cucumber and yoghurt salad
  • 2 Lebanese cucumbers, peeled, halved lengthways and thinly sliced diagonally
  • 70 gm (¼ cup) natural yoghurt
  • For seasoning: cayenne pepper
01   In a fish kettle or deep frying pan combine verjuice, dill stalks, shallot, peppercorns and 3 cups water, cover and bring to the boil. Add trout, cover, remove from heat, and stand for 5 minutes for medium-rare or until cooked to your liking.
02   Meanwhile, blanch asparagus in boiling salted water for 3 minutes or until tender, then drain.
03   For cucumber and yoghurt salad, combine cucumber and yoghurt, toss gently and season to taste with sea salt and cayenne pepper.
04   Using a slotted spoon, carefully remove trout from stock (see note) and serve with cucumber and yoghurt salad and asparagus, scattered with cayenne pepper.
Note Strain stock and freeze to use when cooking dishes requiring fish stock.

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

GERALDINE MUNOZ

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