Poached sea trout with wasabi and watercress sauce
91Èȱ¬made stock with fennel, vermouth, ginger and dill makes all the difference when poaching the trout in this flavour-packed dish.
Ingredients
For the stock
- 2 shallots, slicedÌý
- 1–2 fennel ²ú³Ü±ô²ú²õÌý
- 1 tsp peppercornsÌý
- 1 tsp coriander seedsÌý
- 150ml/5fl oz vermouthÌý
- 1 small knob fresh root gingerÌý
- 1 bay leafÌý
- few dill sprigsÌý
- 1 tbsp fresh parsley stalks
- salt, to taste
For the poached sea trout
- 2 x 200g/7oz sea trout fillets
For the croûtons
- 60g/2¼oz unsalted butterÌý
- 2 slices day-old sourdough, cut into small cubes
- salt and freshly ground black pepper
For the watercress sauce
- 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
Method
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.Ìý
