You Need: (Serves 6)
- 6 x 200g ocean trout fillets, skinned and pin-boned
- 750ml dry apple cider
- 3 sprigs of thyme
- 2 fresh bay leaves
- 3 shallots, thinly sliced
- 6 black peppercorns
- Mustard-chive crème fraîche:
- 1 bunch of chives, finely chopped
- 2 teaspoons wholegrain mustard
- 250g crème fraîche
For mustard-chive crème fraîche, place all ingredients in a bowl, season to taste with sea salt and freshly ground black pepper, then stir to combine well. Cover closely with plastic wrap and refrigerate until required.
Place cider, thyme, bay leaves, shallots and peppercorns in a large deep frying pan and bring to the boil, then simmer over low heat for 10 minutes. Add trout and simmer gently for 2 minutes, remove pan from heat and stand, covered, for another minute for medium-rare or until cooked to your liking. Remove trout from poaching liquid, discarding liquid, then divide among 6 plates, top with a little mustard-chive crème fraîche and serve immediately, with salad and remaining mustard-chive crème fraîche passed separately.