- For the sea trout:
- 4 x 100g sea trout
- 200mls fish stock
- 50mls white wine
- 2 parsley stocks
- 2 tarragon stalks
- For the crab and potato salad:
- 150g white Strangford crab meat
- 6 Comber potatoes
- 1 small bunch chives
- 1 small bunch flat leaf parsley
- 4tbsp good mayonnaise
Poached sea trout with crab and potato salad
Danny Millar
30th March 2015
Poached sea trout with crab and potato salad
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Poached sea trout with crab and potato salad recipe a try in your kitchen?
Ingredients
Method
Serves 4-6
For the sea trout:
Bring fish stock, parsley, and white wine to the boil.
Gently poach sea trout for 4 minutes.
Keep warm.
For the crab and potato salad:
Cook potatoes, skin on.
Drain and remove skins. Keep warm.
Finely chop parsley and chives.
Add mayonnaise with herbs and crabmeat.
Crush potatoes with a fork.
Combine ingredients.
Check seasoning.
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