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.
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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.
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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
2
Meanwhile, in a small bowl mix the yoghurt with the mustard, salt and pepper
3
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
Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.
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Poached rainbow trout with yoghurt sauce
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Poached rainbow trout with yoghurt sauce