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Parsley Box offers recipe suggestions for you to re-create in your own home.
Poached Sea Trout
Our in-house chef shows you how to make a simple and flavourful Poached Sea Trout using sea trout fillets and Chardonnay.
This recipe makes two servings. For a single serving use one Sea Trout fillet and one portion of side vegetables.
Watch the video below and read on for the full recipe.
Chop the carrot, celery, leek and onion.
Add all the ingredients together for the poaching liquor.
Add the 750ml of water and bring to the boil.
Remove from the heat and allow to cool and infuse.
Once cool, bring the poaching liquid back to the boil and turn down the heat to a gentle simmer.
Add both sea trout fillets to the liquor, skin side up.
Keep on a low heat for 10-15 minutes, depending on the thickness of the fish.
Meanwhile cook your side vegetables and warm the sauce in a saucepan or microwave.
Add side vegetables to serving plate.
Remove sea trout fillets from poaching liquor.
Peel the silver skin from the fish – it will come off easily.
Place fish on or near your side vegetables and cover with the parsley sauce.
Eat and enjoy!
Click below to check out our recipe for Toad in the Hole