Poached Sea Trout

Succulent trout poached in a vegetable stock, served with a rich lemon sabayon, baby spinach, and cucumber ribbons.

Healthy Dinner Seafood French Pescatarian

Estimated Nutrition

Calories

352.7

kcal / serving

1410.8 kcal total

Carbs

2.6g

per serving

10.4 g total

Fat

25.4g

per serving

101.5 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolk

free-range

Unsalted Butter

melted

Fruits

slice

Lemon

fresh slices

tsp

Lemon Juice

Liquids

100

White Wine

NutsSeeds

piece

Bouquet Garni

tsp

Sea Salt

piece

Black Peppercorn

whole

pinch

Sea Salt

pinch

Cayenne Pepper

tbsp

Chive

chopped

tbsp

Chervil

chopped

Seafood

400

Trout Steaks

pin bones removed

Vegetables

0.25

piece

Carrot

peeled and thinly sliced

0.25

piece

Onion

peeled and thinly sliced

0.5

stalk

Celery

washed and thinly sliced

0.25

piece

Leek

washed and thinly sliced

Baby Spinach

Cucumber

peeled and sliced into ribbons

Dried Seaweed

rehydrated in hot water

Method

Bring to a boil, skim the surface, and simmer for 40 minutes.

Place a stainless steel bowl over a pan of boiling water without touching the water.

Whisk egg yolks and four tablespoons of water until pale and foamy for 6 minutes.

Slowly whisk in melted butter and season with salt, cayenne, and lemon juice.

Poach trout in the simmering stock for 6 minutes.

Add spinach, cucumber, and seaweed to the stock and cook for 3 minutes.

Serve trout on a bed of vegetables, topped with sabayon and fresh herbs.

Combine stock ingredients with 750ml water in a large saucepan.