Poached Trout (Again)

Poached Trout
I absolutely adore trout! Lighter than salmon yet also a sound, fatty fish with a delicate yet robust flavour.

Protein, fat and carb ratio clocks in at something like 65% 35% 0%.

Quick meals can be made up since trout seems to take to poaching more quickly than salmon ... and so, here's another idea*.

Our local supermarket packs up the less plush fillets into a Basics packaging; the tail fillets, smaller loin fillets and so on, usually a couple or even three for around £2.50.

Simply skin and drop into boiled water set on a low heat for a few minutes while you prepare the rest of the meal.

Veggies - here, a couple of slices of salad potatoes, slices of courgette, some peas and a couple of slices of tomato. There's fennel shavings in there, too.

Boil and steam the veggies you want warm and scatter over the plate, placing the fish on top with a good glob of Greek yoghurt or crème fraîche. Garnish with herbs.

Yes, there's an egg salad at the back - that was the starter which, since we wanted to eat outside and enjoy the glorious weather we're having, I simply plated both up together and off we went ...

* in all honesty, it's just poached a fish and lay it over whatever veggies you fancy. It's nowt fancy, just good, real food eating with an ancestral eye on the ratios.