Poached Trout with Hollandaise sauce
Trout is such a delicate flavour, tasting excellent either hot or cold and works a treat with Hollandaise sauce. I poached the fish with a few aromatics, which subtly give of the odd hint, but do not overpower its distinct flavour. Once the fish has cooked it is easier to skin and bone although the flesh is delicate, so use the right utensils if you want to get your presentation right. Served, with new potatoes and greens lightly broiled, it makes an excellent tea which can be prepared the day before
Servings: people
Ingredients
- 2 whole Trout (£5.00)
- 1 whole Onion peeled & quartered (£0.13)
- 2 cloves garlic peeled (£0.06)
- 1 whole Lemon (£0.30)
- 1 whole Bay leaf
- 5 grams Thyme teaspoon (£0.22)
- 5 grams Black pepper teaspoon (£0.16)
- 5 grams Salt teaspoon (£0.01)
- .5 grams Fennel seeds 1/2 teaspoon ground (£0.00)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10
Cook Time: 10 minutes
- Heat a frying pan with water and add the aromatics and seasoning as above. Bring the pan to a simmer, then add the Trout, poaching for about 8 minutes, turning at least once to ensure all is cooked.
- Remove the fish from the poaching liquid and allow to cool. Once cooled carefully strip the skin and separate the flesh from the bones. Check for any fine bones which might remain.
Follow Us!
