Poached rainbow trout with yoghurt sauce

Ingredients

Fish & Shellfish

  • 2 rainbow trout fillets, large

Fruit & Vegetables

  • 1 carrot, peeled
  • 1 onion, peeled and halved
  • 1 celery stick
  • 1 lemon, quartered

Oils & Vinegars

  • 2 tbsp of extra virgin olive oil

Store Cupboard

  • fine sea salt
  • 1 tbsp of Dijon mustard
  • fine sea salt

Spices & Dried Herbs

  • freshly ground black pepper
  • freshly ground black pepper

Dairy

  • 100g of plain yoghurt