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Poached Fjord Trout in asparagus, garlic and ginger broth

Poached Fjord Trout in asparagus, garlic and ginger broth

Poached Fjord Trout in asparagus, garlic and ginger broth

  • Starter
  • medium
  • 4
  • 20 minutes, plus 4 hours macerating time and overnight hanging time for the broth

PT20M

PT4H

Why not try?

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
  • 1 lemongrass stalk, 4cm long, bruised
  • 10 vine tomatoes, large and ripe, roughly chopped
  • 1 slice of ginger, 1cm thick, roughly chopped
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
  • 1 handful of shiitake mushrooms, halved
  • 1 handful of fresh peas, some in the pod to decorate
  • 1 bunch of asparagus spears, small, some shaved, some chopped
  • 2 spring onions, large, green parts sliced, bulbs cut into thin pieces on a mandoline
  • 1 handful of samphire
  • 1 small red chilli, finely chopped
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
  • pepper
  • olive oil
  • salt
  • 4 baby plum tomatoes

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