Poached Trout with Cucumber Salad and Salsa Verde
![poached trout with cucumber salad and salsa verde](https://www.booths.co.uk/wp-content/uploads/Poached-Trout-With-Cucumber-Salad-Salsa-Verde-cameo-02-660x371.jpg)
Ingredients
- For The Cucumber Salad:
- 1tbsp Greek yoghurt
- 1/2 lemon, juice and zest
- 1tsp dill, chopped
- 1tsp mint, chopped
- Salt and pepper to taste
- 1/4 cucumber, diced
- For The Salsa Verde:
- 2tsp capers, chopped
- 1 small garlic clove, crushed
- 1tbsp parsley, chopped
- 1tbsp chives, chopped
- 1tbsp basil, chopped
- 1tbsp mint, chopped
- 1tbsp red wine vinegar
- 3tbsp olive oil
- 1tsp Dijon mustard
- Salt and pepper to taste
- For The Trout:
- 25g butter
- 3 lemon slices
- 1 shallot, sliced
- 2 trout fillets
- 50ml white wine
- Salt and pepper to taste
Instructions
Method
- For the cucumber salad, mix together the Greek yoghurt, lemon juice and zest, mint, dill and season to taste, then add the diced cucumber and keep to one side.
- For the salsa verde, add all of the salsa ingredients to a blender, pulse for 10 seconds and season to taste.
- Preheat the oven to 180°c/ 160°c Fan /356°F/ Gas Mark 4.
- Butter the base of a small oven proof dish and add the slices of lemon and shallot.
- Add the trout fillets skin side up and add the white wine.
- Cover with parchment and poach in the oven for 10 minutes.
- Carefully peel off the trout skin, baste with some of the juices and season to taste.
- Serve with a spoonful of salsa verde and cucumber salad.
Chef’s Tip:
For a great starter idea, allow the trout to cool then flake into chunks and serve on top of the cucumber salad with small slices of cooked new potatoes.