Poached sea trout with wasabi and watercress sauce
Description
Homemade stock with fennel, vermouth, ginger and dill makes all the difference when poaching the trout in this flavour-packed dish.
Ingredients
- 2 shallots, sliced
- 1–2 fennel bulbs
- 1 tsp peppercorns
- 1 tsp coriander seeds
- 150ml/5fl oz vermouth
- 1 small knob fresh root ginger
- 1 bay leaf
- few dill sprigs
- 1 tbsp fresh parsley stalks
- salt, to taste
- for the poached sea trout
- 2 x 200g/7oz sea trout fillets
- 60g/2¼oz unsalted butter
- 2 slices day-old sourdough, cut into small cubes
- salt and freshly ground black pepper
- 2 bunches watercress, plus extra for garnish
- 1 lime, juice only
- 1 banana shallot, sliced
- 1–2 tsp wasabi, freshly grated
- 2–3 tbsp crème fraîche
Directions
- To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock.
- To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6–8 minutes, or until cooked, depending on the thickness of the fish.
- To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper.
- To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepper
- To serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress.
