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Salmon Trout with Avocado Sauce

ingredients

serves 6 to 8
1 (1.8-2 kg (4 - 4 1/4 lb) salmon trout
Court Bouillon

for the sauce

2 avocados
30 ml/2 tbsp lime or lemon juice
45 ml/3 tbsp oil
salt and pepper

method

1. Clean the salmon trout, if necessary, but leave the head and tail on.

2. Place the fish in a kettle or suitable pan and pour in the court bouillon to cover the fish by at least 3.5 cm/1 1/4 inches. Top up with water if necessary. Bring the liquid to a bare simmer, cover the pan tightly and cook for about 30 minutes or until the thickest part of the fish yields slightly when pressed.

3. Carefully transfer the fish to a board or platter. Skin as much of the fish as possible. Turn the fish on to a serving platter, or carefully turn it over, and strip off the remaining skin. Cover loosely with a cloth and set aside to cool.

4. Make the sauce by mashing the avocado flesh in a bowl with the remaining ingredients until it has the consistency of thick mayonnaise. A food processor or blender may be used, but take care not to over-process the mixture.

5. When the fish is cold, use a little of the sauce to mask it. Serve the remaining sauce separately.

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