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Poached sea trout with wasabi and watercress sauce
Fruit and vegetables
2
shallots
, sliced
1–2
fennel
bulbs
1 small knob fresh root
ginger
few
dill
sprigs
1 tbsp fresh
parsley
stalks
2 bunches
watercress
, plus extra for garnish
1
lime
, juice only
1 banana
shallot
, sliced
Cooking ingredients
1 tsp
peppercorns
1 tsp
coriander seeds
1
bay leaf
salt
, to taste
salt and freshly ground
black pepper
1–2 tsp
wasabi
, freshly grated
Dairy, eggs and chilled
60g/2¼oz unsalted
butter
2–3 tbsp
crème fraîche
Meat, fish and poultry
2 x 200g/7oz
sea trout
fillets
Other
150ml/5fl oz
vermouth
2 slices day-old sourdough, cut into small cubes
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