Poached rainbow trout with sorrel and lemon butter sauce
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Serves
4
| Trout |
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1
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baby fennel, stalks and bulb separated
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1 small
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onion, thinly sliced
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2
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fresh bay leaves
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250 ml (1 cup)
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dry white wine
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2 (about 750gm each)
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rainbow trout
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50 gm
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butter
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2
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golden shallots, thinly sliced
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400 gm (about 6)
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kipfler potatoes, scrubbed and thickly sliced lengthways
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1
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lemon (zest only)
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500 ml (2 cups)
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fish stock
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100 gm (2 bunches)
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sorrel leaves, thinly sliced
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| Lemon butter sauce |
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125 ml (½ cup)
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white wine
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1 piece
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lemon rind, removed with a lemon peeler
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150 gm
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butter, coarsely chopped
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1 tbsp
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lemon juice
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1
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Place fennel stalks in a fish kettle (or a large deep frying pan) with onion, bay leaves, wine and 2 litres of water, bring to the boil and simmer for 5 minutes. Add fish, cover, then remove from heat and stand for 10 minutes or until fish is cooked through.
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2
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Thinly slice fennel bulb lengthways. Melt butter in a frying pan over medium heat, add sliced fennel and shallot and sauté for 5 minutes or until tender. Add potato, lemon zest and stock. Season to taste and simmer gently for 10-15 minutes or until tender.
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3
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Meanwhile, for lemon butter sauce, combine white wine and lemon rind in a saucepan, bring to the boil and simmer over medium heat for 5 minutes. Add butter a little at a time, whisking each addition until combined before adding more. Add lemon juice, discard rind, and season to taste.
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4
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Remove fish from kettle and drain. Serve sprinkled with sorrel, and with lemon butter sauce and potato salad passed separately.
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Drink Suggestion Stoneleigh Pinot Noir Rose.
RECIPE Adeliade Lucas
PHOTOGRAPHY Amanda McLauchlan
STYLING Julz Beresford
DRINK SUGGESTION Andy Harris