Advertisement
Poached Salmon Trout with Girolles and Cucumber
- Serves
4
- Difficulty
Medium
By Ian McAndrew
Published 1989
If fresh girolles are not available, then use dried ones – which are not, of course, quite as good. It really is a very pretty dish if you take time and care over the final presentation.
Ingredients
1 X 900 g 2 lb 10 cm 4
Method
Scale and fillet the salmon trout. Remove the skin and any bones from both fillets and cut across each fillet into two equal portions.
Cut the cucumber across into four 2.5 cm/1 inch lengths, then cut each pie
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe