Poached rainbow trout with yoghurt sauce

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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.

First published in 2017

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
First published in 2017

Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.

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