Poaching trout results in tender, delicate flesh.
TO DRINK: Flagstone Free Run Sauvignon Blanc 2007 should be drunk at every opportunity, and especially with fish dishes.
Poached trout salad with crushed new potatoes and lime mayonnaise
- 1 large egg
- 15ml (1 tbsp) fresh lime juice
- 250ml (1 cup) sunflower oil
- 4 trout fillets
- 10 whole black peppercorns
- 2 bay leaves
- juice of 1 lemon
- 12 baby potatoes
- a knob of butter
- 250g fine beans
- 15ml (1 tbsp) vinegar
- 4 large eggs
- 250g watercress caperberries, to garnish
For the mayonnaise, whisk the egg and lime juice until combined. Gently add the oil to the mixture in a slow stream, whisking continuously. When the mayonnaise begins to thicken add the rest of the oil. Set aside.
Bring a deep saucepan of water to the boil. Add the trout fillets, peppercorns, bay leaves and lemon juice. Reduce the heat, cover and simmer for 4 minutes. Drain.
Boil the baby potatoes until they are tender. Drain and add the butter. Crush the potatoes slightly.
Blanch the beans in boiling water for 2 minutes. Remove and plunge into ice-cold water.
Bring a saucepan of water to the boil and add the vinegar. Make a gentle whirlpool by stirring the water with a spoon. Break the eggs one at a time into the centre of the whirlpool. Simmer for a few minutes until the egg whites come together and the yolks are still soft.
Divide the potatoes between 4 plates. Top with the watercress, beans and trout. Scatter the caperberries over the salad and top each with an egg. Drizzle with the lime mayonnaise or serve on the side.