Poached Trout with Cucumber Salad and Salsa Verde Recipe
Method For the cucumber salad, mix together the Greek yoghurt, lemon juice and zest, mint, dill and season to taste, then add the diced cucumber and keep
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Cooking tools:
- Blender
- Oven
- Microplane
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Parchment paper
- Spoon
- Measuring spoon
- Plate
Ingredients
- 1tbsp Greek yoghurt
- 1/2 lemon, juice and zest
- 1tsp dill, chopped
- 1tsp mint, chopped
- Salt
- pepper
- 1/4 cucumber, diced
- 2tsp capers, chopped
- 1 small garlic clove, crushed
- 1tbsp parsley, chopped
- 1tbsp chives, chopped
- 1tbsp basil, chopped
- 1tbsp mint, chopped
- 1tbsp red wine vinegar
- 3tbsp olive oil
- 1tsp Dijon mustard
- 25g butter
- 3 lemon slices
- 1 shallot, sliced
- 2 trout fillets
- 50ml white wine
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