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



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Fjord trout

Ginger, tomato and lemongrass broth

To finish the broth

To serve

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
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
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
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