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Poached sea trout

This is a lovely dish that demonstrates the simple technique of poaching. The trout can be replaced with turbot, brill or halibut.

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For the vegetable stock

For the lemon sabayon

To serve

  • 4 x 100g/3½oz trout steaks, pin bones removed
  • 50g/2oz baby spinach
  • 50g/2oz cucumber, peeled, sliced into ribbons
  • 5g/⅛oz dried seaweed, rehydrated in hot water for 2 minutes
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh chervil