A Perfect Summer Meal!

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Make A Perfect Summer Meal!

This stunning poached trout recipe takes a little time to prepare, but the pay-off is huge in terms of flavor. 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.

Poached Trout in Asparagus, Garlic and Ginger Broth

Serves 4

Total time:  20 minutes, plus 4 hours macerating time and overnight hanging time for the broth

Ingredients

Trout*

12 oz of trout fillet, cut into chunky pieces

Ginger, Tomato and Lemongrass Broth

10 vine tomatoes, large and ripe, roughly chopped

1 slice of ginger, 1/2 inch thick, roughly chopped

1 lemongrass stalk, 2 inches long, smashed

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 spinach

1 small red chilli, finely chopped

To Serve

4 baby plum tomatoes

olive oil

salt

pepper

Equipment

Muslin cloth

Blender

Mandoline

Preparation

The Broth

Mix together the ginger, tomatoes and lemongrass in a large bowl and allow to macerate for 3–4 hours in the fridge.

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

Vegetables

Warm the broth to just below a simmer and add the vegetables. Cook until the vegetables are only just cooked through.  Using a slotted spoon, lift the vegetables out of the broth using a slotted spoon and divide between bowls.

Trout

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.

Plating/Presentation

Divide the vegetables evenly between four bowls.  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 immediately.

This recipe would work well with salmon as well....grouper, snapper or any other firm mild flavored fish just making sure the fillets are not to thick.

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