> Recipes > Trout

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

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Fjord trout

Ginger, tomato and lemongrass broth

To finish the broth

To serve

save recipe
recipe saved

Method

save recipe
recipe saved
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
Share recipe

Get in touch

Poached Fjord Trout in asparagus, garlic and ginger broth

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: