Poached Trout, Crunchy Vegetable and Herb Salad

Michelin-starred chef Adam Byatt of Trinity in Clapham, South London is known for his creativity and passion for celebrating British food and this delicious dish of poached trout with a crunchy vegetable and herb salad is no different. Created with the “Sea for Yourself” campaign, Adam is encouraging people across the UK to try the bevy of seafood available on their shores, and how to make the best of UK seafood and this dish is not only show-stompingly beautiful and super simple but packs a wonderfully delicate punch and is a true celebration of British cuisine at its finest. Why don’t you sea for yourself…

Ingredients: 
2 x 250g middle fillets of trout 
1 fennel 
1 red onion 
1 carrot 
1 small leek 
200ml white wine vinegar 
200ml White wine  
200ml water 
1/2 bunch dill 
1 tsp. coriander seeds 
1 tsp. fennel seeds 
1 star anise 
1 bay leaf 
200ml crème fraiche 
Olive oil 

Method: 
1. Peel and thinly slice the red onion.  Cut the fennel in half and slice as thinly as you can.  Peel and slice the carrot into thin disks.  Peel the outside layer from the leek and cut finely.  Pick the dill from the stems. 

2. Place all the vegetables into a heavy based saucepan and season well with salt and pepper.  Add the trout fillets, the bay leaf and the spices. Add the water, wine and white wine vinegar. 

3. Place a greaseproof paper lid on top of the trout and place onto a low heat.  Allow the pan to come to the boil and simmer for 1 minute maximum.  Remove from the heat and allow to cool in the pan for 5 minutes.   

4. Now remove the trout from the pan and set aside.  Remove the vegetables and place into a bowl.  Into the bowl of vegetables add 6 tablespoons of the cooking liquid, add the dill and olive oil and serve as a side salad, place the trout next to this and a spoon of crème fraiche next to the fish to finish.