Poached Trumpeter

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 3 kg (6 lb 12 oz) whole trumpeter
  • 100 g ( oz) crème fraîche
  • 150 ml (5 fl oz) pure cream (35% fat)
  • sea salt


Fillet the trumpeter and remove the skin. Cut eight 150 g (5½ oz) portions. Combine the creams and season with sea salt to taste. Place each portion of trumpeter into a small cryovac bag with 30 ml (1 fl oz) of the cream mixture. Seal and refrigerate until required. Do not prepare the fish more than 3 hours in advance of serving.