COLD POACHED TROUT WITH CU­CUM­BER AND RADISH SCALES

Evening Standard - West End Final Extra - ES Magazine - - Weekending -

Serves 4-6 50ml ap­ple cider vine­gar 1 tbsp sea salt 100g caster sugar 10 radishes, sliced into thin rounds ½ cu­cum­ber, sliced into thin rounds 1 large whole trout, gut­ted and scraped 2 or­ganic lemons, sliced 3 sprigs of mar­jo­ram 250ml dry white wine 6 tbsp crème fraîche 1 small bunch of chives Zest and juice of 1 lemon Place the vine­gar, salt and sugar in a small saucepan with 150ml wa­ter and bring to the boil. Boil for 2 min­utes, stir­ring to make sure the salt and sugar have dis­solved. Take off the heat, pour into a bowl and leave to cool for 5 min­utes. Once cool, add the radishes and cu­cum­ber to the liq­uid. Set aside while you pre­pare the trout.

Lay the trout out flat in a fish ket­tle or a high-sided bak­ing tray that will go on the hob. Place the lemons and the mar­jo­ram in the cav­ity, pour in the wine

fol­lowed by enough cold wa­ter to cover, sea­son the wa­ter and bring to a very gen­tle sim­mer. Poach the fish on a very low heat un­til cooked through — about 20-30 min­utes. Once cool enough to han­dle, peel off the skin and lay the trout on a serv­ing tray. Ar­range the radish and cu­cum­ber slices like scales over the flesh of the fish. Mix the crème fraîche with the chives and lemon, sea­son and serve with the trout.

For cosy evenings

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