Crisp Belgian endive with poached trout
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Gluten-freeHealthy
Gently poached trout is flaked over crisp red and yellow chicory with capers, chives and a crème fraîche dressing.
Ingredients
For the poached trout
- 2 x 250g/9oz chalk stream trout fillet, skin on
- 400ml/14fl oz olive oil, quantity to be confirmed
- 1 bay leaf
- 1 star anise
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 banana shallot, diced
- 3 lemon slices
For the crisp Belgian endive
- 1 tbsp sweet muscatel vinegar, quantity to be confirmed
- ½ tbsp crème fraîche
- 1 tsp Dijom mustard
- 1 yellow chicory, leaves separated
- 1 red chicory, leaves separated
- 1 tsp chopped fresh chives
- 1 tbsp baby capers
- 1 tsp freshly ground pink peppercorns
Method
To make the poached trout, put the olive oil in a small saucepan. Add the bay leaf, star anise, coriander seeds, black peppercorns, shallot and lemon slices.
Add the trout and poach gently at 50C for 10–15 minutes, take the fish to 48 degrees and allow to rest for at least 5 minutes before serving.
To make the crisp Belgian endive, whisk 50ml/2fl oz reserved poaching oil with the sweet muscatel vinegar, crème fraîche and mustard to make a dressing.
Put the yellow and red chicory leaves in a large bowl. Add enough dressing to coat the leaves lightly, then add the chives and capers. Season with salt and pepper and toss gently.
To serve, arrange the dressed chicory leaves on a serving plate. Flake the trout over the top and finish with the pink peppercorns.
