Ian McAndrew

Poached Fillet of Sea Trout with Tomato Fondue and Asparagus Tips

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Feast of Fish 2
A Feast of Fish 2

By Ian McAndrew

Published 1999

  • About

This is a very simple treatment of a superb fish; as with all recipes, if the basic ingredient is good, why do much more to it?

Ingredients

  • 1 × 1.3-1.8 kg/3-4 lb of sea trout
  • 16 asparagus tips

Method

Scale and fillet the sea trout then remove the pin bones but do not remove the skin at this stage. Cut the fish into four equal portions. Peel and trim the asparagus tips to a length of about 8.5cm/3.5in long then blanch them in boiling salted water but keep them slightly under-cooked. Refresh in iced water and drain.

Season the portions of trout on the meat side then lay them in a tray