Poached ocean trout with potato and fennel

Poached ocean trout with potato and fennel

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  • 4
  • Easy
  • Dairy free Fat conscious Heart friendly Pescatarian
  • 20 minutes
  • 30 minutes
  • Hartenberg Chardonnay 2005


  • 4 portions fresh ocean trout, about 500g
  • 4 large potatoes, skinned and thinly sliced
  • 2 bulbs fennel, trimmed and thinly sliced
  • 1 cup home-made chicken broth or weak vegetable stock
  • Maldon sea salt and freshly ground black pepper, to serve

Cooking Instructions

Wash and dry the fish, season lightly, and set aside. In a medium pan with a lid, gently simmer the potatoes and fennel with the broth and lemon juice. Add a little seasoning.

Cook, covered, for about 20 minutes or until tender. Add the fish, cover tightly, and turn off the heat. Leave for 5 minutes, by which time the fish should be ready. Season to taste and serve with a lightly dressed green salad.

Per serving: 2715.9kJ, 30g protein, 8.7g fat, 35.8g carbs

TASTE’s take:
The gentle cooking of the fish results in a good texture.Look out for fresh ocean trout, now available at Woolworths. You could do the same with butterfi sh.Serve hot, at room temperature, or even cold on a very hot day

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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