Poached rainbow trout with yoghurt sauce


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This is a simple yet effective way to cook trout. Poaching the fish from cold ensures a tender result, while the aromatics will impart flavour without overshadowing the fish’s sweetness. Served with a light yoghurt, mustard-accented sauce, it makes for an elegant yet unfussy main course.




Poached trout

  • 2 rainbow trout fillets, large
  • 1 carrot, peeled
  • 1 onion, peeled and halved
  • 1 celery stick
  • 2 tbsp of extra virgin olive oil
  • 1 lemon, quartered
  • fine sea salt
  • freshly ground black pepper

Yoghurt sauce

  • 100g of plain yoghurt
  • 1 tbsp of Dijon mustard
  • fine sea salt
  • freshly ground black pepper
Place the trout fillets together with the carrot, onion and celery in a large, high-edged pan. Cover with cold water, place over a low heat and bring to a simmer. Carry on cooking the fish until just cooked through, about 10 minutes
Meanwhile, in a small bowl mix the yoghurt with the mustard, salt and pepper
Drain the trout fillets and transfer them to a warm serving platter. Drizzle them with olive oil and season to taste. Arrange the lemon quarters around the fish
Serve right away, alongside the yoghurt sauce
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