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13 November 2014

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You are in: Hampshire > BBC Radio Solent > Jon Cuthill > Info Vault > Faster Chef > Fasterchef - Poached Trout

Fasterchef - Poached Trout

Love cooking, but don't think you can make a great meal with your 100mph hectic lifestyle? Let BBC Radio Solent's Jon Cuthill help you with a variety of different tasty and speedy recipes.

The World of Jon Cuthill Vault

Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Poached local trout with Jersey royals and watercress hollandaise

By James Yeoman from The Willow Tree in Winchester.

Poached trout with Jersey Royals and Watercress

Poached Trout with Watercress

1 large trout filleted, skinned and pinboned
bunch of Alresford watercress
cherry vines
500g Jersey Royals diced and par-boiled
2/3 Lemons
125ml white wine
1tbsp olive oil
1 tbsp double cream
1 tbsp tarragon vinegar
pinch of cracked black pepper
3 egg yolks
250g butter melted and clarifyed

Jim Yeoman from The Willow Tree in Winchester

Jim Yeoman from The Willow Tree


Bring some water, olive oil, half of white wine to the boil
Drop in trout for 2 minutes
Put yolks, reduced wine and vinegar and pepper in a bowl
Whisk until foamy add butter
Finish with double cream, lemon juice and chopped watercress
Warm potatoes and cherry vines, drain fish drizzle with Hollandaise

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last updated: 15/08/2008 at 13:24
created: 01/05/2008

You are in: Hampshire > BBC Radio Solent > Jon Cuthill > Info Vault > Faster Chef > Fasterchef - Poached Trout

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