Poached ocean trout salad
Poached ocean trout salad.
Poaching is my favourite way of preparing fish and chicken. The watercress adds a lovely peppery flavour.
150g new potatoes, halved
6 tsp white wine vinegar
2 tsp extra virgin olive oil
2 tsp wholegrain mustard
freshly ground black pepper
4 sprigs dill
250g ocean trout, skin on
100g green beans, trimmed
1 bunch watercress, leaves washed and picked
Put potatoes in a medium saucepan, cover them with water and bring to boil. Boil for 12 minutes or until tender when pricked with a fork, then drain and slice. Place in a large bowl and drizzle with 2 teaspoons of vinegar while still warm. Meanwhile, combine olive oil, mustard and 2 teaspoons of vinegar in a small bowl. Season with pepper.
Half-fill a small shallow saucepan with water and add remaining 2 teaspoons of vinegar and dill. Bring to a gentle simmer, reduce heat to low and simmer for 5 minutes. Lower trout gently into poaching liquid and return it to a simmer. Cook for 2-3 minutes until fish is firm to touch and flesh is opaque, then remove it from pan with a slotted spoon. Discard poaching liquid. Discard skin and flake fish when it's cool enough to handle.
While fish is cooking, bring a small saucepan of salted water to boil and add green beans. Boil for 2 minutes until just tender and bright green, drain and cool in ice-water, then drain again. Add beans, watercress and trout to potatoes. Drizzle with dressing and gently toss to coat.
Recipe from The No Excuses Cookbook (Viking) by Michelle Bridges, photography by Julie Renouf and Nick Wilson.