Grilled Trout on a Medley of Lemony Greens with a Soft- poached Egg
Beautiful, fresh flavours for a light lunch or dinner.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 15 mins
3 Tbsp (45 ml) butter
2 cloves garlic, crushed
150 g fresh asparagus tips, blanched
100 g fine green beans, blanched
4 baby spring onions, halved lengthwise
zest and juice of 1 lemon
Easy Poached Eggs
freshly ground salt and pepper to taste.
Preheat the oven grill.
Place the trout, fillet skin-side down, on a greased baking tray.
Melt the butter in a small, heavy-based saucepan until foaming, then pour through muslin cloth, or a fine sieve, to clarify.
Pour the clarified butter back into the pot, add the garlic and heat through for a few seconds.
Pour half of the clarified garlic butter onto the trout, using a pastry brush spread evenly to ensure the whole fillet is covered. Season with salt and pepper.
Place the fish on the highest shelf in the oven under the grill. Cook for approximately 12 – 15 minutes, or until golden.
Add the sliced fennel bulbs to the remaining clarified garlic butter and cook gently for 2 minutes. Remove and set aside.
Heat a griddle pan and grill the blanched asparagus, green beans and spring onion for a few seconds each.
Remove from the griddle pan and toss with lemon juice and zest. Season to taste.
Bring a small pot of water to a simmer.
Grease four sheets of cling wrap with butter and line the ramekins individually. Carefully break an egg into each ramekin, gather the cling film together, twist and tie to seal.
Submerge the wrapped egg parcels in the simmering water and cook for about 3 minutes for soft poached egg, turning them gently all the while, to allow even cooking.
Remove from the water and set aside.
Arrange the lemony greens onto four serving plates; portion the trout into four pieces and place on top of the greens. Gently unwrap the eggs and place on top of the fish.
Season with salt and cracked black pepper and serve immediately.