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Poached rainbow trout with sorrel and lemon butter sauce


You'll need

  Trout 1 baby fennel, stalks and bulb separated 1 small onion, thinly sliced 2 fresh bay leaves 250 ml (1 cup) dry white wine 2 (about 750gm each) rainbow trout 50 gm butter 2 golden shallots, thinly sliced 400 gm (about 6) kipfler potatoes, scrubbed and thickly sliced lengthways 1 lemon (zest only) 500 ml (2 cups) fish stock 100 gm (2 bunches) sorrel leaves, thinly sliced   Lemon butter sauce 125 ml (½ cup) white wine 1 piece lemon rind, removed with a lemon peeler 150 gm butter, coarsely chopped 1 tbsp lemon juice

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • Remove fish from kettle and drain. Serve sprinkled with sorrel, and with lemon butter sauce and potato salad passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Stoneleigh Pinot Noir Rose.

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