20 minutes, plus 4 hours macerating time and overnight hanging time for the broth
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.
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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
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
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
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
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
4 baby plum tomatoes
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