Poached sea trout with crab and potato salad

Danny Millar

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

  • 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

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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