Trout Poached in Saffron Wine and Olive Oil with Parsley

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This simply prepared dish has a lovely, delicate fusion of flavours. It is perfect summer food.


  • 2 teaspoons bottled green peppercorns
  • 1 teaspoon coriander seeds
  • Generous


Roughly crush the green peppercorns and the coriander seeds and put them into a bowl or jug with the saffron strands. Put the wine into a saucepan with the sugar and bring the wine just to the boil, then pour it immediately on to the peppercorn mixture. Leave the mixture to cool, stirring now and then to infuse the flavours.

Meanwhile, put the tomatoes into a bowl. Pour over enough boil