Sea Trout With Mayonnaise, Braised Translucent Vegetables And A Nasturtium Or Two

Almost all my nasturtiums were eaten by slugs this year but even just one bloom per person is enough to brighten up the plate, and then, once appreciated it can be ruthlessly chopped in with the mayonnaise and will give an intriguing peppery flavour. Go to my post on nasturtiums for more on this.

If you crave carbs serve this with some wild rice. For a post about wild rice, and what you can add to it, go to this post.

Recipe for sea trout, braised vegetables and nasturtium

Serves 2

Ingredients

  • 1 fennel bulb – sliced and save the fronds
  • 2 radishes, sliced
  • 1 cucumber, cubed
  • 1 vegetable stock cube
  • 240ml/1 cup water
  • 2 nasturtium blossoms
  • 300g of sea trout fillet with the skin still on, and cut into two
  • 80ml/⅓ cup mayonnaise (Dr Will’s is excellent)
  • 1 tsp lemon juice
  • smoked salt and freshly ground white pepper
  • a few chopped chives

Method

  1. Put the fennel, radishes and cucumber into a frying pan with the stock cube and the water and bring to the boil. Simmer for just under five minutes.
  2. Drain the vegetables, reserving the liquid. This can be done ahead of time. Keep the vegetables warm.
  3. In the same frying pan bring the liquid to the boil and poach the trout gently between five and ten minutes depending on how thick it is – until all the flesh is opaque.
  4. Take off the heat and lift off the skin using the end of a fish slice and a fork – it should come away easily.
  5. Serve the trout, together with the vegetables, a dollop of mayonnaise topped with a couple of fennel fronds, and a nasturtium.
0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments

Related Posts

Fishmonger’s suggestion for how to cook grouper…or instant fish stew

I went into my local fishmonger here in Sardinia and there was a wealth of fresh fish, most of it whole and needing time-consuming skinning…
Read More

Mackerel and tuna potato pie

This fish pie is inspired by a version conceived by Honey & Co (Sarit Packer and Itamar Srulovich) and published in The Financial Times in…
Read More

What to do with swordfish

Swordfish are dense and meaty, with a slightly sweet taste and a high oil content. Like tuna (also dense and meaty with a high oil…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts