Poached salmon trout recipe
information
Preparation time: 35-40 minutes, plus chilling,
Cooking time: 30 minutes,
Oven temperature: 150°C, 300°F, gas 2,
Calories: 341 per portion
ingredients
1 salmon trout, weighing about 1 kg (2 1/4 lb), cleaned and gutted
1 bay leaf
1 lemon, sliced
1 teaspoon salt
12 black peppercorns
300 ml (1/2 pint) dry white wine
1 bay leaf
1 lemon, sliced
1 teaspoon salt
12 black peppercorns
300 ml (1/2 pint) dry white wine
For the garnish
1/2 x 25 g (1 oz) packet aspic powder
2 lemons, sliced
2 limes, sliced
small bunch of dill
1/2 packet of watercress
2 lemons, sliced
2 limes, sliced
small bunch of dill
1/2 packet of watercress
method
1. Line a large roasting pan with foil and brush lightly with the oil. Place the salmon trout on the foil, curving the fish slightly. Place the bay leaf and lemon slices on the fish, then sprinkle with the salt and peppercorns.
2. Pour over the wine. Bring the edges of foil together and seal.
3. Cook in the oven for 30 minutes. Leave to cool in the pan. Unwrap the fish, remove the skin, leaving some around the head and tail, and place on a serving dish.
4. Make up the aspic to 300 ml (1/2 pint) according to packet directions. Coat the fish with a thin layer of aspic jelly. Cut most of the lemon and lime slices into quarters and arrange down the centre of the fish with the dill.
5. Brush the lemon and lime slices with a little aspic jelly. Chill in the refrigerator until set (about 2 1/2 hours). Garnish with any remaining lemon and lime slices and watercress.
If you do not have a fish kettle, this is the best way of poaching a salmon trout. Allow the coating of aspic jelly to set slightly before adding the citrus slices.
2. Pour over the wine. Bring the edges of foil together and seal.
3. Cook in the oven for 30 minutes. Leave to cool in the pan. Unwrap the fish, remove the skin, leaving some around the head and tail, and place on a serving dish.
4. Make up the aspic to 300 ml (1/2 pint) according to packet directions. Coat the fish with a thin layer of aspic jelly. Cut most of the lemon and lime slices into quarters and arrange down the centre of the fish with the dill.
5. Brush the lemon and lime slices with a little aspic jelly. Chill in the refrigerator until set (about 2 1/2 hours). Garnish with any remaining lemon and lime slices and watercress.
If you do not have a fish kettle, this is the best way of poaching a salmon trout. Allow the coating of aspic jelly to set slightly before adding the citrus slices.
serving amount
serves 6
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