Poached Salmon Trout with Girolles and Cucumber

Name: Poached Salmon Trout with Girolles and Cucumber
Ingredients: 1 X 900 g/2 lb salmon trout; 1 X 900 g/2 lb salmon trout; 10 cm/4 inch piece of cucumber; 150 ml/¼ pint dry vermouth; 24 small girolles; 85 ml/3 fl oz double cream; 300 ml/½ pint fish stock; 225 g/8 oz cold unsalted butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

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 salmon trout
10 cm/4

Starter
Gluten-free
Pescatarian

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.

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