Name: Poached trout with cucumber yoghurt salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 250 ml verjuice or dry white wine (1 cup); 2 stalks of dill, leaves picked and coarsely chopped, stalks reserved; ¼ tsp black peppercorns; 4 200gm pieces of ocean trout fillet, skin on, pin-boned; 3 bunches of asparagus, trimmed; To garnish: cayenne pepper; Cucumber and yoghurt salad; 2 Lebanese cucumbers, peeled, halved lengthways and thinly sliced diagonally; 70 gm natural yoghurt (¼ cup); For seasoning: cayenne pepper

Poached trout with cucumber yoghurt salad

Australian Gourmet Traveller fast recipe for poached trout with cucumber yoghurt salad

Serves 4

Prep

10M

Cook

Total

15M

Ingredients

250 ml verjuice or dry white wine (1 cup)

2 stalks of dill, leaves picked and coarsely chopped, stalks reserved

¼ tsp black peppercorns

4 200gm pieces of ocean trout fillet, skin on, pin-boned

3 bunches of asparagus, trimmed

To garnish: cayenne pepper

Cucumber and yoghurt salad

2 Lebanese cucumbers, peeled, halved lengthways and thinly sliced diagonally

70 gm natural yoghurt (¼ cup)

For seasoning: cayenne pepper

Method

Main

1.In a fish kettle or deep frying pan combine verjuice, dill stalks, shallot, peppercorns and 3 cups water, cover and bring to the boil. Add trout, cover, remove from heat, and stand for 5 minutes for medium-rare or until cooked to your liking.

2. Meanwhile, blanch asparagus in boiling salted water for 3 minutes or until tender, then drain.

3.For cucumber and yoghurt salad, combine cucumber and yoghurt, toss gently and season to taste with sea salt and cayenne pepper.

4. Using a slotted spoon, carefully remove trout from stock (see note) and serve with cucumber and yoghurt salad and asparagus, scattered with cayenne pepper.

Styling by Adelaide Lucas

Styling by Geraldine Muñoz