Sea Trout in a Mushroom, Broad Bean and Courgette Bouillon

Name: Sea Trout in a Mushroom, Broad Bean and Courgette Bouillon
Cuisine: British
Ingredients: 1 × 1.25-1.5 kg/2½-3 lb of sea trout; 6 tight button mushrooms; 225 g/8 oz courgettes; 115 g/4 oz broad beans; salt and freshly ground white pepper; salt and freshly ground white pepper; 600-850 ml/1-1½ pts court bouillon depending upon the size of pan used; 75 ml/2½ fl oz whipping cream; 175 g/6 oz unsalted butter; 1 tbsp finely chopped chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Sea trout is such a delicate fish that it is easy to over-egg the pudding, as it were. Simple cooking and garnishes are what is called for here.

Ingredients

1 × 1.25-1.5 kg/2½-3 lb of sea trout
6 tight button mushrooms

Europe
United Kingdom
Fish course
Gluten-free
Pescatarian

Method

Scale the sea trout, fillet and remove the pin bones using a pair of pliers or tweezers. Cut each fillet into two equal portions. Score the skin in two or three places on each fillet.

Cut the mushrooms into a fine julienne. Top and tail the courgettes: cut two thin slices off each side of the courgette and then cut this into a fine julienne. Blanch the broad beans in boiling salted wate