Spring is in the air, and we love this light, poached fish served with an abundance of seasonal greens.
Poached spring trout with asparagus, fiddleheads, and potato rosti
Ingredients:
- 2 x 5oz portions spring trout
- 1 1/2 cups Peller Sauvignon Blanc (or any crisp aromatic white wine)
- 1 1/2 cups vegetable stock
- 3 sprigs fresh dill
- 1 bay leaf
- 5 white peppercorns
- 1 star anise
- 1 cup mushrooms (shiitake, oyster, or chanterelle)
- 1 cup fresh cleaned fiddleheads
- 1 cup asparagus tips
- 1 cup Swiss chard
- 1/4 cup finely chopped shallots
- 1 clove garlic (finely chopped)
- 2 large potatoes, peeled and grated
- 1/4 cup fresh chopped herbs (flat leaf parsley, chives)
- 2 tbsp whole butter
Method:
Add the wine, vegetable stock, fresh dill, bay leaf, peppercorns and star anise into a shallow pot and warm over medium heat.
Once it has boiled remove from the heat and immediately add the trout filets to the poaching liquid. Set aside and allow fillets to cook.
In a bowl, mix the grated potato with the fresh chopped herbs. Season with salt and pepper.
Melt 1 tbsp of butter in a large fry pan. Then form the seasoned potato into a pancake shape, and place in the fry pan. Brown on medium to high heat.
Once golden brown, turn pancake over in the pan and place in a 400F degree oven to finish cooking.
Once cooked through, remove and place on a paper towel until ready to serve.
In a separate pan, melt the remaining tbsp of butter. When the butter starts to turn a nutty brown, add the shallots, garlic, mushrooms, fiddleheads and asparagus. Sauté for approximately two minutes.
Then add the Swiss chard and remove from the heat.
Place the golden brown potato rosti on the plate, cover with the sautéed vegetables. Then gentle remove the poached trout from the poaching liquid and place on top of the vegetable fricassee. Sprinkle a little sea salt on the trout and serve.
Serves 2
Courtesy Jason Parsons