Poached Steelhead Trout Fillets With Asparagus, Potatoes & Chilli Caper Dressing

Poached Steelhead Trout Fillets With Asparagus, Potatoes & Chilli Caper Dressing

22 Mar 2021 by Wright Brothers Team

Our quick and delicious recipe with exceptionally fresh Trout from Scotland. Paired with Asparagus, New Potatoes and a Mint Caper Dressing with added Chilli to give it a kick.
  • Time 26minutes
  • Serves 2
  • Difficulty Easy

Ingredients

  • 2 portions Steelhead trout (140-160g each)
  • 2 tbs mint, coarsely chopped 
  • 1 tbs shallot, chopped
  • 1 small red chilli, seeded and chopped
  • 1 tbs capers
  • 25ml red wine vinegar or lemon juice
  • 75ml extra virgin olive oil
  • 400gm new potatoes
  • 1 bunch asparagus

Instructions

  1. Mix the mint, shallot, chilli, capers and vinegar then stir in the olive oil and set to one side.
  2. Wash and cook the new potatoes for 12-15 minutes, and cook the asparagus too in boiling salted water for 5 minutes.
  3. In a suitably sized pan, heat some water to a gentle simmer. Add a good pinch of salt and the trout fillet and poach gently for 7-8 minutes or until just how you like it.
  4. Lift fillets from the pan onto main course plates and arrange the potatoes and asparagus on the plates too then spoon over the dressing.

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