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RECEIPE: Poached fillet of organic trout with griddled asparagus, mussels and basil hollandaise
Poached fillet of organic trout
with griddled asparagus, mussels and basil hollandaise
Ingredients
- Trout fillets
- Court bouillion (water, lemon, bay leaf, star anise, shallot)
- Sea salt
- Black pepper
- Lemon juice
Prepare the trout
- Scale, fillet and pin bone the trout
- Poach gently in the court bouillon for 3 to 4 minutes until the fish is just cooked
- Carefully remove the skin from the trout, season with salt, pepper and lemon juice and serve
Basil Hollandaise Sauce
Ingredients
- 175g clarified unsalted butter
- 2.5 tbspn white wine vinegar
- 3 egg yolks
- Pinch cracked black peppercorns
- Pinch sea salt
- Chopped basil to taste
Method
- Clarify the butter by melting it slowly to separate the oil from the buttermilk. Strain off the oil.
- Boil the vinegar until it has almost disappeared. Add a tablespoon of water and allow to cool.
- Pour into a glass bowl and add the egg yolks.
- Whisk the egg yolks and vinegar over a pan of simmering water until they double in volume. Do not cook too quickly or they eggs will scramble.
- Stream in the clarified butter a little at a time and allow the sauce to emulsify, if it becomes a little thick then a splash of water may be added.
- Add salt, pepper and chopped basil and serve straight away
Steaming mussels
(serves 2)
Ingredients
- 200g mussels
- 100ml white wine
- 1/2 lemon
- parsley stalks
Method
- Scrub the mussels, remove any beards and throw away any damaged or open ones
- Bring the wine to the boil in a large enough saucepan. Add the mussels, lemon and parsley stalks and cover with a lid. Cook for 3 minutes until the mussels have fully opened.
- Reserve around 6 mussels in their shell for garnish and remove the rest of the mussels from their shells
Griddled asparagus
(serves 2)
Ingredients
- 1 bunch asparagus
- lemon juice
- salt and pepper
- olive oil
Method
- Snap the woody ends off the asparagus
- Heat up a griddle pan
- Drizzle a little olive oil over the asparagus and season well
- Char grill the asparagus in the hot griddle pan for 2 to 3 minutes depending the thickness of the spears
- Remove the asparagus from the pan and squeeze over a little lemon juice
- Ready to serve
Add a Comment
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Comment by Pete Ashton on May 5, 2010 at 13:57 -
Sorry, ignore that question - the full recipe didn't load first tme
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Comment by Pete Ashton on May 5, 2010 at 12:53
-
Nice recipe. Would you poach the mussels with the trout?
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