Salmon Trout with Tarragon Salsa Verde

Name: Salmon Trout with Tarragon Salsa Verde
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 small celery stick; a few black peppercorns; 1 salmon trout (ocean trout), about 850 g (1 lb 14 oz), filleted with skin left on salsa verde; 1 small white onion, peeled and halved; small bunch of parsley; 250 ml (9 fl oz/1 cup) water; 125 ml (4 fl oz/½ cup) white wine

Preparation info

Serves
2

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

Lovely, fresh, summery and easy. Serve with sliced new potatoes boiled in their skins. Don’t throw the broth away. Keep it to make a fish risotto later

Ingredients

250 ml (9 fl oz/1 cup) water
125 ml</

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Choose a nice wide pot where the fish fillets won’t be compromised. Add the water, wine, onion, celery, parsley bunch, peppercorns and a good pinch of salt and bring to the boil. Clean the fish fillets and remove any bones. Add the fish to the broth, skin side down, cover and simmer for 10 minutes or so. Make sure you splash some of the liquid over the top of the fish. Remove from the heat and