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Poached whole ocean trout
Picture: Rob Duncan/The West Australian

Serves 12

2 tsp sea salt flakes

2 tsp cracked pepper

2.5kg, whole ocean trout, cleaned, head intact

1 big lemon, sliced

Poaching liquid

1/4 cup white wine vinegar

2 onions, cut into chunks

1 tbsp fresh tarragon

1 tbsp fresh dill

Sauce

300ml sour cream

2 tbsp horseradish cream

1 tbsp fresh tarragon leaves

1 tbsp lemon juice

salt to taste

Garnish

1 continental cucumber, thinly sliced

dill sprigs

Rub seasoning over fish. Put lemon slices into fish cavity. Place fish into fish kettle. Add poaching ingredients and then just cover fish with water. Place over two burners. Bring to the boil. Turn off heat and allow fish to cool in kettle for about 10 minutes. Check to see if fish cooked with a skewer near the head. Carefully lift fish out on to a platter. Remove the skin very gently on top side of fish. Combine the sauce ingredients and serve in a small bowl. Garnish fish with the cucumber slices and dill.