COLD POACHED TROUT WITH CUCUMBER AND RADISH SCALES
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