Personal

Car Stuff

Extras

Poached Trout with peas 'bonne femme'

From Street Market Chegs, Five Serves 3-4

4 skinless trout fillets
100ml rapeseed oil
24 peeled baby onions
300g fresh peas
100g fresh broad beans, podded
100g sliced pancetta, cut into lardons (thin strips)
25g butter
1 tbsp chopped parsley
1 tsp chopped mint
Salt and pepper (optional)

1. Preheat a large pan of water to 50°C - you can use a digital temperature probe or candy thermometerto check the temperature.

2. Place each trout fillet into an individual plastic pouch with 25ml of the rapeseed oil. Vacuum seal the bags and place in the pan of water, ensuring they are fully submerged. They will take 15 minutes or so to cook through.

3. Cook the baby onions in a separate pan of boiling water for 5 minutes, drain and pat dry.

4. To make peas ‘bonne femme’, cook the peas and broad beans in boiling water for 2-3 minutes until just cooked. Take the skins off the broad beans. In a large frying pan, fry the cooked onions and pancetta in a little of remaining oil, over a high heat, until lightly coloured. Add the butter, peas and broad beans, parsley and mint. Season to taste with salt & pepper (if required). Alternatively, make a dressing using the parsley and mint blended with rapeseed oil.

5. Take the pouches from the water and, slicing them open, gently remove the trout.

6. To serve, divide the peas ‘bonne femme’ equally between four plates and place a fillet of trout on top of each pile.