Ingredients:

• 1 Trout
• 1 Onion, sliced
• 8 Whole Peppercorns
• 3 Parsley Sprigs
• ½ Celery stick, sliced
• Salt
• 50g Butter
• 50g Flour
• 1 Egg yolk
• 1 tblsp Wholegrain Mustard
• 1 tblsp Capers
• 1 Lemon, juice
• 100mls Cream

 

Cut through the belly of the fish to remove the stomach contents.

Wash the trout to remove any blood. Remove the gills from head.  Cut off head; remove one side of the fillet with a sharp knife cutting closely along the backbone.

Repeat with the other side to remove 2nd fillet. Trim away the rib bones. Pull out the pin bones with long nose pliers or carefully cut them out with the knife. Leaving skin on cut fillet on an angle into 5cm lengths. Cut slits in skin to prevent shrinkage.

Chop the bones into 3 pieces, place into a pot with the head. Fill with enough cold water to cover, add parsley, celery, onions and peppercorns.

Bring to the boil then simmer for 20 minutes. Strain stock into a separate pan and allow to simmer gently ready for poaching.

For the sauce, melt butter in a saucepan, add flour, stir over a low heat to slightly cook out the flour. Add a ½ cup of the hot trout stock stirring continuously to prevent lumps forming. Add another cup of stock, stir and allow to simmer.

Stir in the mustard and capers, squeeze in the lemon juice, fold in egg yolk and cream.

To serve, place the fish fillets into stock and poach for 5 minutes. Remove and stack centre of plate.
Drizzle over lemon and caper sauce, sprinkle on freshly chopped parsley and garnish with lemon.