French Market Recipe 2024 44
Poached trout
Ingredients for 2 servings:
- 300g-400g lightly smoked trout fillet (from Woolies)
- 1 glass of 150ml champagne (or sparkling wine)
- 1 teaspoonful of dried baie roses (pink peppercorns) from the French Market
Directions:
- Wash the fillet, check and remove any bones or scales on skin.
- Heat the wine gently in a heavy based frying pan
- Add the fish, skin side down
- Sprinkle the baie roses over and around the fish
- Cover and simmer very gently for 10 minutes
- Remove pan from heat and allow fish to stand in the liquid for 10 minutes
- Carefully remove the fish fillet from the pan and place on warmed plates
- Add a small amount of the cooking liquid and baie roses over the fish.
To serve, add mashed potatoes or rice alongside the fish, or anything that has a delicate flavour and pair with a glass of Tribaut Schloesser Brut Origine champagne, available at the French Market shop in Cape Town.