Poached Rainbow Trout Recipe

This glorious poached trout recipe makes a fantastic main course for an Italian seafood feast. The dish is wonderfully simple to put together, and served with a delicious mustard and yoghurt sauce.

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

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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