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Poached Trout

ingredients

serves: 6
1 1/2 cups warm vinegar
6 freshwater trout
2 cloves
2 black peppercorns
1 small onion, sliced
1 bay leaf

caviare butter

90 g (3 oz) butter
1 x 45 g (1 1/2 oz) jar black caviare
1 tablespoon chopped parsley
lemon juice to taste
salt and pepper

method

1. Pour warm vinegar over trout and stand aside for 20 minutes.

2. Add cloves, peppercorns, onion and bay leaf to fish kettle or a large pan of boiling salted water. Simmer for 15 minutes.

3. Add prepared trout and simmer over a gentle heat for 10 to 15 minutes, according to size. Drain.

4. Arrange trout on a serving plate and serve immediately with Caviare Butter.

caviare butter


1. Beat butter with a wooden spoon until soft.

2. Blend in caviare, parsley, lemon juice and salt to taste and a good grind of black pepper.

3. Roll into balls with butter pats or wet hands. Chill until firm.

Cooking tip: A fish kettle has an inner perforated tray on which to place fish so that, when cooked, the tray can be lifted out without breaking fish. If such a utensil is not available, place fish on a large piece of muslin, tie ends, and lower into a large saucepan. The fish can then be easily removed when cooked.

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