Poached Fjord Trout in asparagus, garlic and ginger broth

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This stunning poached trout recipe takes a little time to prepare, but the pay-off is huge in terms of flavour. The fragrant broth, made of ginger, tomato and lemongrass, is used to gently poach the fish and vegetables, resulting in an incredibly light, clean finish.

First published in 2016

Ingredients

Metric

Imperial

Fjord trout

Ginger, tomato and lemongrass broth

To finish the broth

To serve

Equipment

  • Muslin cloth
  • Blender
  • Mandoline

Method

1
To make the broth, mix together the ginger, tomatoes and lemongrass in a large bowl and allow to macerate for 3–4 hours in the fridge
2
After this time, blend to a rough pulp. Hang the mixture in a muslin cloth in the fridge overnight with a jug underneath to catch all the liquid
3
To serve, warm the broth to just below a simmer and add the vegetables. Cook until the vegetables are only just cooked through
4
Using a slotted spoon, lift the vegetables out of the broth using a slotted spoon and divide between bowls. Add the trout pieces to the hot liquor and leave for 2–3 minutes until the trout is cooked but still pink in the middle
5
Place the trout on top of the vegetables and add a ladle of the broth to each bowl. Add a cherry tomato, a drizzle of olive oil, and pepper. Serve immedately
First published in 2016

An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.

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