Poached rainbow trout with yoghurt sauce
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.
Ingredients
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
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
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Poached rainbow trout with yoghurt sauce
