Poached sea trout with crushed new potatoes, Parmesan & rocket salad
Even Michelin-starred chefs don't hang about, as Gordon Ramsay demonstrates with this speedy salad
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Gluten-free
- Court bouillon is a brilliant quick-fix stock, and much quicker than making fish stock. Put the thyme, lemon slices and a splash of vinegar in a medium saucepan with 1 litre water. Add the coriander seeds, peppercorns, garlic, star anise, bay leaf and the trimmings from the shallot you are using in the salad, and bring everything to a boil.
- To poach the fish, put the fish into the court bouillon and bring it back to the boil. Turn the heat off and leave it to poach for about 4-5 minutes. This gently cooks the fish right through without overcooking the outside. Meanwhile, make the salad. Cook the potatoes for 12-15 minutes in boiling water, soft-boil the eggs (2 minutes for quail's and 5 minutes for hen's), then plunge into cold water. Blanch the beans for a minute in boiling water, then refresh them under cold running water.
- Skin the potatoes, add a splash of oil and crush them lightly with a fork. Adding the oil to hot potatoes stops them absorbing too much of it - if you're using cold cooked potatoes, warm them up first. Add the tomatoes, olives and shallot as well as some thyme leaves, season well and gently mix into the potato. Shell and halve the eggs. If you're using hen's eggs, cut them into quarters. To serve, arrange some anchovies, rocket and beans on each plate and dress with some olive oil and lemon juice mixed together. Pile the potato mixture into a neat mound (I like to use a cutter to keep it neater) in the middle of the plate and put a sea trout fillet on each one. Scatter the eggs around the edge and glaze the whole lot with more of the dressing and a drizzle of court bouillon. Sprinkle the Parmesan and basil around.
Sea trout
Sea trout has a flavour that's more complex than salmon. Buy line-caught fish from sustainable fisheries - the season starts in late April and runs through most of the summer.
Recipe from olive magazine, May 2005.
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Ingredients
- 4 fillets sea trout (or use salmon)
- 8 large new potatoes (Jersey Royals or Charlottes are best)
- 12 quail eggs or 4 hen's eggs
- 300g French beans , topped and tailed
- olive oil
- 24 cherry tomatoes , halved (if you have time, cook these gently in olive oil for a few minutes with some rock salt and a little crushed garlic)
- 24 black olives , pitted
- 1 banana shallot or 2 ordinary shallots, finely chopped (save the trimmings for the court bouillon)
- a few sprigs thyme
- 12 anchovies (pickled ones are particularly good for this, deli counters usually serve them loose)
- 4 handfuls rocket
- Parmesan shavings
- a handful basil leaves
COURT BOUILLON
- a sprig thyme
- 1 lemon ½ sliced and ½ saved for the dressing
- white wine vinegar
- ½ tbsp coriander seeds , crushed
- ½ tbsp white peppercorns
- 1 garlic clove , crushed
- 2 star anise
- 1 bay leaf
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Gluten-free
Ingredients
- 4 fillets sea trout (or use salmon)
- 8 large new potatoes (Jersey Royals or Charlottes are best)
- 12 quail eggs or 4 hen's eggs
- 300g French beans , topped and tailed
- olive oil
- 24 cherry tomatoes , halved (if you have time, cook these gently in olive oil for a few minutes with some rock salt and a little crushed garlic)
- 24 black olives , pitted
- 1 banana shallot or 2 ordinary shallots, finely chopped (save the trimmings for the court bouillon)
- a few sprigs thyme
- 12 anchovies (pickled ones are particularly good for this, deli counters usually serve them loose)
- 4 handfuls rocket
- Parmesan shavings
- a handful basil leaves
COURT BOUILLON
- a sprig thyme
- 1 lemon ½ sliced and ½ saved for the dressing
- white wine vinegar
- ½ tbsp coriander seeds , crushed
- ½ tbsp white peppercorns
- 1 garlic clove , crushed
- 2 star anise
- 1 bay leaf
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17 February 2011
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