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

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Ingredients

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Imperial

Fjord trout

Ginger, tomato and lemongrass broth

To finish the broth

To serve

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
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