Poached Fjord Trout in asparagus, garlic and ginger broth
- Starter
- Medium
- 4
- 20 minutes
PT20M
Ingredients
Fjord trout
- 320g of trout fillet , cut into chunky pieces
Ginger, tomato and lemongrass broth
- 10 vine tomatoes , large and ripe, roughly chopped
- 1 slice of ginger , 1cm thick, roughly chopped
- 1 lemongrass stalk , 4cm long, bruised
To finish the broth
- 1 handful of fresh peas , some in the pod to decorate
- 1 bunch of asparagus spears , small, some shaved, some chopped
- 1 handful of shiitake mushrooms , halved
- 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
To serve
- 4 baby plum tomatoes
- olive oil
- salt
- pepper
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
- 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
Discover more:
Go to Comments
Poached Fjord Trout in asparagus, garlic and ginger broth
