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We are now closed until Monday 16th September for staff holidays.

All orders placed during this period will despatched on our return.

Poached Trout or Salmon


Poached Trout or Salmon

This is a great recipe for cooking a whole trout or salmon and is ideal for serving at dinner parties. It can be served hot or cold and takes very little preparation.

You will need a fish kettle (fish poacher) for this recipe.

Ingredients.
  • 1 Large fresh trout or Salmon (Cleaned and gutted, with the head still on but the gills removed)
  • Salt (about 1 teaspoon salt per litre of water - 1/2 teaspoon per pint)

    To Serve

  • 2-3 sliced Lemons
  • Sprigs of parsley
  • Mayonnaise

Half fill the fish kettle with boiling water and add the salt (as a guide an 18" kettle will need about 5 pints of water and 2-3 teaspoons of salt).

Now place the fish into the kettle (good kettles come with a 'cradle' that hold the fish and makes this easier). Cover the kettle and bring to the boil over a medium heat.

To serve cold, simmer gently for 5 minutes then turn off the heat and leave until cold.

To serve hot, simmer gently for 20 minutes then turn off the heat and leave for 5 minutes.

When ready, remove the fish from the kettle and carefully slide the fish onto a serving plate. Remove the skin and serve with a slice of lemon, a sprig of parsley and a dollop of mayonnaise.