Steamed brown trout with vegetables poached in white wine

Steamed brown trout with vegetables poached in white wine

Chef Adam Byatt shares a beautiful trout recipe poached in white wine with dill, star anise and coriander seeds.

Steamed brown trout with vegetables poached in white wine

  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
236kcals
Fat
6.4g (0.1g saturated)
Protein
30.9g
Carbohydrates
6.5g (5.6g sugars)
Fibre
4g
Salt
0.3g

Ingredients

  • 1 onion
  • 1 large leek
  • 1 fennel bulb
  • 1 large carrot or 8 baby carrots
  • 4 x 150g brown trout fillets, skin-on (see tips)
  • 200ml dry white wine
  • Sea salt
  • 1 bunch fresh dill, roughly torn
  • 1 star anise
  • 10 coriander seeds
  • 4 lemon slices and finely grated zest to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Trim the vegetables, then cut into 2mm thick slices, cutting the onion and leek straight down (strip a few layers off the leek first), the carrot(s) at an angle and the fennel lengthways.
  2. Lay the vegetables in a shallow casserole or wide frying pan. Top with the fish fillets, skin-side up, leaving space between each fillet.
  3. Pour in the wine, then season with lots of sea salt, the dill and the spices. Pour in 250ml water and put a lid of baking paper, cut to size, on top.
  4. Put the pan over a medium heat and bring to the boil, then remove from the heat immediately and leave to stand for 10 minutes.
  5. Divide the vegetables among 4 plates, top with the trout fillets, skin-side down, then spoon over some of the juices and dill sprigs from the pan. Add a slice of lemon and some lemon zest to each plate, then serve with homemade salad cream.

Nutrition

Calories
236kcals
Fat
6.4g (0.1g saturated)
Protein
30.9g
Carbohydrates
6.5g (5.6g sugars)
Fibre
4g
Salt
0.3g

delicious. tips

  1. 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.

Buy ingredients online

Recipe By:

Adam Byatt

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. I love this recipe because my husband goes fishing and this is the one of fish he catches, so once it has been cleaned and ready to eat I can truly say that not only is he the best fisherman, he is also the best cook!!

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Pan-fried sea trout with watercress, pea shoots and mint sauce

Pink sea trout and vibrant spring greens make this quick...

Save recipe icon Save recipe icon Save recipe

Healthy salad recipes

Grilled trout, bacon and almond salad

Here’s a different way to serve fresh trout – with...

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Quick kedgeree

Kedgeree can be eaten for breakfast, lunch or dinner. An...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.