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Slow Poached Trout with Shaved Avocado

This recipe comes from the GlobalChefs web site which they describe in their own words as 'The Culinary Online Magazine written by Chefs'.

From time to time there have been some excellent articles from GlobalChefs featured on Hub-UK but it is also a great resource for recipes created by real live working Chefs - this is just one example <click here>

This particular recipe is by Chef Jeremy Emmerson.


4 x 4 oz Trout Fillets
16 oz Olive Oil
2 ea Avocados
2 oz Frisée Lettuce
2 oz Watercress
2 oz Mâche Lettuce
1 Red Pepper - roasted peeled and de-seeded
Salt & Pepper
4 sprigs of Thyme
4 sprigs of Chervil
4 pc of Chive
1 ea Lemon

Basic Vinaigrette:
6 oz Light Olive Oil or Salad Oil
2 oz Balsamic vinegar
1/2 oz Dijon Mustard
Salt and Pepper

For this recipe you will only need one ounce of vinaigrette. It is rather difficult to such a small quantity well so I would suggest making a larger batch and keeping the remainder in the refrigerator.

  • Place the mustard and vinegar in a small bowl add a pinch of salt and pepper and drizzle in the olive oil to emulsify.
  • Dice the red pepper and place in a blender. Set at high-speed; purée and then incorporate two ounces of olive oil - season to taste and strain.
  • Place the remaining olive oil in to a small pot and add the thyme. Place a thermometer in the oil and warm to 120º.
  • Trim the trout fillets and submerge them in the oil. Cooking should take about six minutes.
  • Peel and shave the avocado and arrange the thin slices in the center of your serving plates.
  • Toss the salad leaves with the basic vinaigrette.
  • Remove the trout once cooked, pat dry and peel off the skin. Season the fish and squeeze a little lemon juice over the fillets.
  • Arrange the salad leaves and trout on the plate and drizzle with the red pepper purée.
  • Garnish with the chives and chervil.

Serves 4

© GlobalChefs 2002