Name: Trout Poached in Saffron Wine and Olive Oil with Parsley
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 375g (12oz) firm tomatoes; 2 handfuls of flat leaf parsley; 4 trout, gutted but with the heads left on; 4 teaspoons balsamic vinegar (approximately); 125ml (4 fl oz) extra virgin olive oil; 1 teaspoon coriander seeds; Generous pinch of saffron strands; 1 teaspoon caster sugar; 250ml (8 fl oz) white wine; Salt and black pepper; Chopped parsley, to garnish; 2 teaspoons bottled green peppercorns

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

2 teaspoons bottled green peppercorns
1 teaspoon coriander seeds
Generous

Method

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