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20 minutes, plus 4 hours macerating time and overnight hanging time for the broth
PT20M
PT4H
This stunning poached Fjord Trout recipe takes a little time to prepare, but the pay-off is huge in terms of flavour. The fragrant broth, made of ginger, tomato and lemongrass, is used to gently poach the fish and vegetables, resulting in an incredibly light, clean finish.
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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
An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.
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Poached Fjord Trout in asparagus, garlic and ginger broth
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Poached Fjord Trout in asparagus, garlic and ginger broth
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