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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.
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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