Clodagh McKenna
from
Market Kitchen
A perfect healthy summer dish of whole poached trout served with a fresh pickle from Clodagh McKenna
A perfect healthy summer dish of whole poached trout served with a fresh pickle from Clodagh McKenna
Trout with cucumber and dill pickle
Method
2. Cover with a tea towel and leave for about an hour. Give it a good stir and leave for another hour. You can make it in advance and store in an airtight container or screw top jar.
3. For the trout: bring the water and salt to the boil in a fish kettle. Gently put in the sea trout and add the bay leaf - the water should cover the fish. Cover and simmer for 20 minutes.
4. Drain the trout and remove the skin and the fins. With a sharp knife cut round the back of the head and down the back bone. Cut the fillet into large portions and carefully remove from the bone.
5. To serve: serve the trout with the cucumber and dill pickle and a bowl of homemade mayonnaise.
Prep:
15 min, plus 2 hrs marinating
Cook: 20 min
Cook: 20 min
Ingredients
For the pickle
1 Cucumber1 onion, peeled
1 tbsp chopped fresh dill
80g granulated sugar
250ml Cider vinegar
1 tsp Salt
For the trout
3 litres water3 tbsp sea salt
1 x 1.5kg Sea trout, cleaned and scaled
1 bay leaf
To serve
mayonnaiseTop Sponsored Searches
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