Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Snacks
  • Pasta
  • Sauces
  • Courses
  • Dish Types
  • Special Diet
  • Regional dishes
Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling
|

Poached rainbow trout with yoghurt sauce

by Valeria Necchio
Item 1 of 1

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
discover more:
Related Recipes
Not feeling this? See related recipes.

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.

Ingredients

Metric

Imperial

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
SAVE RECIPE

Method

1
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
4
Serve right away, alongside the yoghurt sauce
First published in 2017
discover more:
Valeria Necchio

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

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Load more

NAVIGATE

FOLLOW

SITES

© Great Italian Chefs 2023