Ingredients

Method

• 300 g fresh lightly smoked trout
• 1 cup good-quality  fish stock
• 2 free-range egg yolks
• 1 lemon, juiced
• 1–2 T dill, finely chopped
• Sea salt and freshly ground black pepper, to taste
• Steamed sliced potatoes, for serving

Method

Ingredients

Place the trout in a saucepan just large enough to take it. Pour over 1 cup fish stock. Bring to a simmer and cover tightly. Turn off the heat and allow to stand for a few minutes, or until barely cooked. Keep warm while preparing the sauce.

Whisk the egg yolks with the lemon juice and 3 T of the poaching liquid in a saucepan over a gentle heat until slightly thickened and warmed through. Stir in the dill.

Remove the skin from the fish and serve with the sauce and steamed sliced potatoes.

Cook's note: Refrigerate the fish stock for later use.