Poached Sea Trout recipe
information
Cook and decorate the day before.
ingredients
3 x (6 lb/2.7 kg) sea trout, cleaned and gutted, with heads and tails left on
1 oz (25 g) parsley sprigs
8 fl oz (240 ml) pink champagne or dry white wine
6 oz (175 g) unsalted butter
4 lemons, sliced and quartered
1 oz (25 g) aspic jelly powder dissolved in 1 pint (600 ml) warm water
2 cucumbers, diced
1 oz (25 g) parsley sprigs
8 fl oz (240 ml) pink champagne or dry white wine
6 oz (175 g) unsalted butter
4 lemons, sliced and quartered
1 oz (25 g) aspic jelly powder dissolved in 1 pint (600 ml) warm water
2 cucumbers, diced
method
1. Place each trout on a large piece of foil. Divide the parsley, champagne or wine and butter between the parcels and season.
Bring the foil edges together and crimp to seal. Place on baking trays and cook at Mark 4 (180°C) 350°F for 30 minutes or until the flesh is opaque when a knife is inserted behind the gills. Leave in foil until cold.
2. Place the trout on a board. Carefully strip off skin. Place on serving plates and arrange lemon slices along the length. Spoon over cooled aspic.
3. When set, garnish with diced cucumber.
Bring the foil edges together and crimp to seal. Place on baking trays and cook at Mark 4 (180°C) 350°F for 30 minutes or until the flesh is opaque when a knife is inserted behind the gills. Leave in foil until cold.
2. Place the trout on a board. Carefully strip off skin. Place on serving plates and arrange lemon slices along the length. Spoon over cooled aspic.
3. When set, garnish with diced cucumber.
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