Poached ChalkStream®️ trout with vermouth sauce

From ChalkStream®️

ChalkStream®️ Trout, based near Romsey,  source, prepare and deliver the finest English rainbow trout from their sustainable farms, which draw from the fast-flowing clear waters of the world-famous Test and Itchen Rivers. 

Their firm, athletic trout, rich in protein and vitamin D, low in fat and high in flavour, is enthused over by top chefs like Yotam Ottolenghi and Jamie Oliver, as well as being served to diners at The Ritz, The Pig restaurants, Lime Wood and Chewton Glen.   

If you’re looking for local wine pairings for this recipe, Alberto Almeida, head of wine at the stunning Lainston House gave us his suggestions. Read more here.

Ingredients

  • 50ml fish stock
  • ½ glass of dry white wine
  • 1 sprig of thyme
  • 2 knobs of butter
  • 2 fresh fillet steaks of ChalkStream®️ Trout
  • 1 shallot
  • 6 small cherry tomatoes
  • 75ml of double cream
  • ¼ glass of white vermouth 

 

Method

Add the fish stock, white wine, thyme and one knob of butter to a saucepan, season well, bring to a simmer and gently poach the ChalkStream®️ fillets for about 10 minutes (you want them still slightly undercooked) and then transfer to a plate.  

Melt another knob of butter in a pan and gently sauté a finely chopped small shallot until nicely softened, adding in the quartered cherry tomatoes.  

Pour in the stock from the other pan and let it bubble away to reduce right down before adding the double cream.  

Bring back to a simmer for 5 minutes to reduce and thicken further.  

Finally add in the trout, check the seasoning and pour in a generous splash of white vermouth. Stir in and finish with a little chopped parsley.  

The dish goes really well with mashed potatoes.