Steamed trout with vegetables poached in white wine
- June 2014
- Serves 4
- Hands-on time 30 min, simmering 10 min, plus resting
Chef Adam Byatt shares a beautiful trout recipe poached in white wine with dill, star anise and coriander seeds.
- 6.4g (0.1g saturated)
- 6.5g (5.6g sugars)
If you can’t get hold of brown trout, use rainbow trout instead.
The broth is great, so if you have any left over, keep it for soups or fish pies. When cool, keep it in a sterilised container for up to a week in the fridge, or freeze for 3 months.
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