Ocean trout is one of my more favoured fish, it’s light and flavoursome, not too filling and it’s a great alternative to salmon. I rarely cook fish on a grill or pan at home as I find normally the kitchen and house fills with a strong aroma of cooked fish for a day or so later. I tend to oven bake it in foil packets or even better, poach it.

With chicken I like to poach it in water with lemon, black peppercorns and a few bay leaves, to poach this trout, I used a similar base but added wine, fennel and celery. It’s an incredibly quick and hassle-free method of cooking this beautiful fish. You’ll have it ready from start to finish in 20 minutes.

2 Responses to “Poached Ocean Trout with Tarragon, Lemon and Champagne Sauce”

  1. April 11, 2013 at 3:32 am

    Hello Katie!
    First of all I want to say I adore your website. Secondly I was wondering if you can use salmon in this recipe? Do you know if it will cook the same?
    Thank you!!

    • Katie
      April 11, 2013 at 8:14 am

      Hi Kelsey – yes totally, salmon will work just as well, it’ll just have a slightly stronger flavour. But go for it!

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