Chef Adam Byatt shares a beautiful trout recipe poached in white wine with dill, star anise and coriander seeds.
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
Method
- 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.
- Lay the vegetables in a shallow casserole or wide frying pan. Top with the fish fillets, skin-side up, leaving space between each fillet.
- 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.
- 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.
- 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
- 236kcals Calories
- 6.4g (0.1g saturated) Fat
- 30.9g Protein
- 6.5g (5.6g sugars) Carbs
- 4g Fibre
- 0.3g Salt
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Reviews
I love this recipe because it’s healthy and light, but very tasty!
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!!
I love this recipe because is perfect for a summer evening. Really light and lovely with a glass of very chilled white in the garden!!
I love this recipe because it is so easy to make, nutritious and looks so impressive to serve!!!!
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