Recipe For Olive Oil Poached Trout

The recipe for olive oil poached trout is from Frans Groenewald who is the chef/owner of the restaurant at Gabriëlskloof wine estate. Olive Oil Poached Trout Head straight on to the recipe for Olive Oil Poached Trout ♥ Have you ever given much thought as to how a person’s day is turned around when they work night shifts? A friend of mine ends her working day at 7am. She popped into the office early one morning and I asked her where she was heading once she left me. She had a list of things to do before going home to bed. The next question out of my mouth was “but aren’t you tired?”. And her reply which makes so much sense was “do you go straight to bed when you come home from work?”. Of course the answer to that is no! My waking hours start at 5h45 and end at 22h00. That means I am awake for over 16 hours. Her working day starts 12 hours after mine, so it only follows that her bedtime would be around 10am. Today’s inspiration ♥ Recipe For Olive Oil Poached Trout ♥ can be found on Lavender and Lime Click To Tweet I must say, I felt a little bit stupid after asking the question. I felt the same way when I made this olive oil poached trout. For some reason I decided to flip the trout over in the oil just before I took it out. It meant that the trout was ever so slightly overcooked which you can see from the photograph. And I mean only just slightly! The method was great and I have filtered the oil so that I can try this again the next time we get fish fillets.  Click on the links for conversions and notes. Olive Oil Poached Trout   Save Print This is a perfect method for cooking delicate fish All Rights Reserved: Adapted from JHP Gourmet Guide page 89 Ingredients 25mls soy sauce 30mls lemon juice 12.5mls sherry vinegar 25g fresh coriander, roughly chopped 315mls olive oil, divided 100g mixed mushrooms, thickly sliced Salt and freshly ground black pepper to season 200g rainbow trout fillets, pin boned Method Place the soy sauce, lemon juice and vinegar into a jug and whisk to combine Add the coriander and set aside Place 300mls of the olive oil into a large frying pan and heat over a low temperature to 60°Celsius While waiting for the oil to come up to temperature, heat the rest of the olive oil in a separate frying pan over a medium temperature Add the mushrooms, season and cook until soft Place the mushrooms into the dressing Add the trout to the warmed up oil and poach for 6 minutes Remove from the oil and place on top of a salad greens, potato salad, or chopped tomatoes (as I have done here) Add 100mls of the poaching oil to the mushroom dressing Top the fish with the mushrooms and serve straight away 3.5.3217   Disclosure: I was sent the book to review by MapStudio and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy. JHP Gourmet Guide 2016/2017 Dave and I are on leave. We will be back at work on the 9th of January. I will start replying to comments then. I wish you all the best over the festive season. Inspiration published on Lavender and Lime December 16: 2015 – The Supper Club 2013 – Traditional Frikkadels 2011 – Secret Santa Round Up 2010 – Cake Jewellery Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related