So, to make amends, I cooked trout this weekend – perhaps not as
delicious as Skate, but sustainable for now and a perfect match for a herby new
potato salad and piquant sauce.
I also made some incredibly rich Millionaire’s shortbread to wrap
up for a treat as I was watching friends and family (actually just friends as
dad and brother’s boat got a hole!) in The Great River Race in London. To
recover from these Sunday night supper was a virtuous but highly tasty
Vietnamese salad which I adapted off Gwyneth Paltrow’s website Goop – you would never think raw vegetables
could taste so good! I added some stir fried soba noodles and prawns for a bit
more substance however.
Poached Trout with a Piquant Sauce and a
Herby Potato Salad
Serves 4
For the potato salad
- Boil 10-12
New Potatoes in salted water until tender. Leave to cool.
- Cut into
halves or quarters and place in a bowl along with 6 Cocktail Gherkins,
finely sliced, 1 tbsp capers, chopped, a handful each of Flat Leaf
Parsley, Dill and Basil, roughly chopped, Salt and Pepper, and enough
Mayonnaise to coat the potatoes but be careful not to overdo it.
For the fish
- Place 4
Trout fillets skin side down in a large, deep frying pan. Cover with the
grated zest and juice of 1lemon , 2 tbsp white wine vinegar, 2 tsp Soy
Sauce, 2 tsp Smoked Paprika, a pinch of Sea Salt and 100ml fish stock (or
water).
- Bring to
the boil and simmer for 2 minutes, covered. Remove from the heat, turn the
fish over in the liquid and leave covered for 5 minutes.
- Remove the
fish and keep warm. Boil the remaining liquid until reduced to 2 tbsp.
Whisk the liquid into 100ml Fromage Frais and season to taste.
To finish
- Serve the
trout warm or at room temperature with a tbsp of the sauce drizzled over,
a serving of the potato salad and a handful of Watercress on the side.
Vietnamese Salad
Serves 4
- 4 large
bok choi leaves, rough bottoms discarded, stems cut into ¼" bias and
leaves shredded
- 1 bunch
watercress (discard thick stems), roughly chopped
- 1 large
carrot, peeled and cut into matchsticks or shredded into ribbons with a
potato peeler
- The leaves
from about 8 stems each basil, mint, flat leaf parsley roughly chopped
- ½ small
cucumber, thinly sliced on the bias
- 1 red Thai
chili (or more…or less), thinly sliced
- A handful
of salted peanuts, roughly chopped
Vietnamese Dressing
Mix the following together:
- 2 Limes,
juiced
- 1
Tablespoon Rice Wine Vinegar
- 2 Tsp soy
sauce
- 2 Tbsp
Fish sauce
- ¼ Tsp salt
- 2 Tbsp
Sesame oil
- 2 Tbsp
Agave Nectar
- 1 Tsp
minced Garlic
- 1 Tsp
minced Ginger
- 2 Tbsp
finely diced Red Onion or Shallot
Toss the bok choi, watercress, carrot, herbs,
cucumber, chili and a tbsp of the peanuts together with enough dressing to
coat. Serve sprinkled with the remaining peanuts.
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