Poached Fjord Trout in asparagus, garlic and ginger broth
by Daniel Galmiche
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Ingredients
Fish & Shellfish
320g of trout fillet, cut into chunky pieces
Fruit & Vegetables
10 vine tomatoes, large and ripe, roughly chopped
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
4 baby plum tomatoes
Spices & Dried Herbs
1 slice of ginger, 1cm thick, roughly chopped
1 small red chilli, finely chopped
Salad & Fresh Herbs
1 lemongrass stalk, 4cm long, bruised
1 handful of samphire
Oils & Vinegars
olive oil
Store Cupboard
salt
pepper