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
- 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
- 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.
- Drain the vegetables, reserving the liquid. This can be done ahead of time. Keep the vegetables warm.
- 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.
- Take off the heat and lift off the skin using the end of a fish slice and a fork – it should come away easily.
- Serve the trout, together with the vegetables, a dollop of mayonnaise topped with a couple of fennel fronds, and a nasturtium.