This is a lovely dish that demonstrates the simple technique of poaching. The trout can be replaced with turbot, brill or halibut.
¼ medium carrot, peeled and thinly sliced
¼ medium onion, peeled and thinly sliced
½ celery stalk, washed and thinly sliced
¼ medium leek, washed and thinly sliced
2 lemon slices
1 tsp sea salt
5 whole black peppercorns
100ml/3½fl oz white wine
3 free-range egg yolks
50g/2oz unsalted butter, melted
pinch sea salt
pinch cayenne pepper
2 tsp lemon juice
For the vegetable stock, add all of the ingredients to a large saucepan with 750ml/1 pint 6fl oz water. Bring to the boil, skim off any scum and reduce the heat until simmering. Simmer for 40 minutes.
Meanwhile, for the lemon sabayon, sit a large stainless steel bowl on top of a saucepan of boiling water (do not let the base of the bowl touch the water).
Place the egg yolks and four tablespoons water into the bowl and whisk vigorously for 5-6 minutes, or until the egg yolks are pale and foamy (they should be 6-7 times their original volume). Continue whisking for another 2-3 minutes, then slowly pour the melted butter into the sabayon and whisk briefly. Season to taste, with the salt, cayenne pepper and lemon juice.
Slide the trout into the simmering stock. Bring the pan back to a gentle simmer and cook the fish for 5-6 minutes. Reduce the heat to very low and add the spinach, cucumber ribbons and seaweed. Cook for a further 2-3 minutes.
To serve, spoon the sliced vegetables into the middle of the serving plates, place the poached trout on top and generously spoon the sabayon on and around it, garnish with the chopped herbs.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Trout and Parma ham
How to make trout en papillote
See more trout recipes
Ceps tortellini with roasted nuts and sage butter
Tomato risotto
See more Raymond Blanc recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
