Poached rainbow trout with yoghurt sauce
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:
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
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2023
