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Crisp Belgian endive with poached trout
Fruit and vegetables
1 banana
shallot
, diced
3
lemon
slices
1 yellow
chicory
, leaves separated
1 red
chicory
, leaves separated
1 tsp chopped fresh
chives
Tins, packets and jars
1 tsp Dijom
mustard
1 tbsp baby
capers
Cooking ingredients
400ml/14fl oz
olive oil
, quantity to be confirmed
1
bay leaf
1
star anise
1 tsp
coriander seeds
1 tsp
black peppercorns
1 tbsp sweet muscatel
vinegar
, quantity to be confirmed
1 tsp freshly ground
pink peppercorns
Dairy, eggs and chilled
½ tbsp
crème fraîche
Meat, fish and poultry
2 x 250g/9oz chalk stream
trout
fillet, skin on
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