Poached trout with egg-and-lemon dill sauce

Poached trout with egg-and-lemon dill sauce

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  • 2
  • Easy
  • Dairy free
  • 15 minutes
  • 15 minutes
  • Woolworths Jordan Chardonnay Unwooded 2015


  • 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

Cooking Instructions

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.

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.

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.

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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