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Tea-poarched Trout with Potato & Fennel Salad
Serves 4
Ingredients:
2 cups water
4 lemonglass and ginger tea bags
4 lemon tea bags
1 lemon
500 g ocean trout fillets
1 tablespoon fresh ginger, chopped finely
1 stick lemonglass, white part only, chopped finely
1 tablespoon olive oil
750 g small desiree potatoes, sliced thinly
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to season
1 small bulb fennel, sliced thinly
Cooking Instructions:
1. Pour water into a medium heaby-based pan. Bring to a simmer over a medium-high heat. Add tea bags to pn.
Finely grate and reserve the rind of the lemon. Slice the lemon and add to pan. Simmer for 4-5 minutes.
Remove tea bags.
2. Add the trout skin side down. Sprinkle trout with the ginger, lemonglass and reserved rind. Drizzle over
with olive oil. Cover and simmer for 7-8 minutes. remove from heat and stand for 10 minutes.
3. Cook potato in boiling salted water until tender, drain and put in a bowl. Remove the skin of the trout
and break the fillets into large pieces. Put the vinegar and olive oil in a small bowl and season with
salt and pepper. Whisk to combine.
4. Arrange potato on serving plates. top with trout and fennel. Drizzle over with olive oil and vinegar
mixture. Garnish s desired.
Serve while it is warm.
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