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Poached trout with egg-and-lemon dill sauce

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Poached trout with egg-and-lemon dill sauce

15 minutes

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Poached trout with egg-and-lemon dill sauce

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

300 g fresh lightly smoked trout
1 cup good-quality fish stock
2 free-range egg yolks
1 lemon, juiced
1–2 T dill, finely chopped
Sea salt and freshly ground black pepper, to taste
Steamed sliced potatoes, for serving

Method

1. Place the trout in a saucepan just large enough to take it. Pour over 1 cup fish stock. Bring to a simmer and cover tightly. Turn off the heat and allow to stand for a few minutes, or until barely cooked. Keep warm while preparing the sauce.

2. Whisk the egg yolks with the lemon juice and 3 T of the poaching liquid in a saucepan over a gentle heat until slightly thickened and warmed through. Stir in the dill.

3. Remove the skin from the fish and serve with the sauce and steamed sliced potatoes.

Cook's note: Refrigerate the fish stock for later use.