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Crisp Belgian endive with poached trout 

Crisp Belgian endive with poached trout 

Silky poached trout on a bed of vibrant red and yellow Belgian endive, offering a wonderful contrast between the tender fish and the crisp, bitter leaves. A zesty crème fraîche dressing, tangy capers and pink peppercorns add layers of fresh, bright flavour.

Prep:less than 30 mins
Cook:10 to 30 mins
Serves:Serves 2
Dietary:Gluten-free, Healthy
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Best Bites

Nutri-Score E

This crisp Belgian endive with poached trout receives a Nutri-Score of E due to the very high fat content from the large amount of olive oil used in the poaching liquid and dressing. Per serving (approximate): 1100 kcal, 95g fat (of which 14g saturates), 10g carbohydrates, 6g sugars, 2g fibre, and 45g protein.

Equipment

Ingredients

For the poached trout

  • 2 x 250g/9oz chalk stream trout fillet, skin on
  • 400ml/14fl oz olive oil
  • 1 bay leaf
  • 1 star anise
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 banana shallot, diced
  • 3 lemon slices

For the crisp Belgian endive

  • 1 tbsp sweet muscatel vinegar
  • ½ tbsp crème fraîche
  • 1 tsp Dijon mustard
  • 1 yellow chicory, leaves separated
  • 1 red chicory, leaves separated
  • 1 tsp chopped chives
  • 1 tbsp baby capers
  • 1 tsp freshly ground pink peppercorns

Customise

  • Swap chalk stream trout for salmon fillet if you prefer a richer fish
  • Replace Belgian endive with radicchio for a more peppery bite and vibrant colour
  • Use olive oil instead of sweet muscatel vinegar if you prefer a sharper dressing
  • Swap crème fraîche for Greek yoghurt for a lighter, tangier finish
  • Omit the pink peppercorns if you prefer a classic garnish of black pepper

Method

Poach the Trout (20 mins)

  1. Infuse the oil — Put the olive oil into a small saucepan and add the bay leaf, star anise, coriander seeds, black peppercorns, diced banana shallot and lemon slices. This poaching liquid will infuse the trout with a beautiful aromatic flavour.
  2. Poach the fish — Lay the trout fillets in the infused oil and place the saucepan over a gentle heat. Poach them slowly at 50C for 10 to 15 minutes. Aim for an internal temperature of 48 degrees Celsius, then remove the fish and allow it to rest in the warm oil for at least 5 minutes to keep it silky and tender.

Make the Dressing and Prep the Chicory (5 mins — overlap with the poaching rest)

  1. Whisk the dressing — Whisk 50ml/2fl oz of the reserved poaching oil together with the sweet muscatel vinegar, crème fraîche and Dijon mustard in a small bowl until you have a smooth, creamy dressing.
  2. Prep the greens — Put the separated yellow and red chicory leaves into a large bowl. Add just enough of the dressing to coat the leaves lightly — you want a subtle shine, not them swimming in sauce.
  3. Add the crunch — Toss in the chopped chives and baby capers, then season everything with a little salt and freshly ground pink pepper and gently mix to combine.

Assemble and Serve (2 mins)

  1. Plate the greens — Arrange the dressed Belgian endive leaves attractively on a serving plate, keeping the red and yellow leaves separate for a lovely presentation.
  2. Top with trout — Flake the rested poached trout over the top of the chicory. Finish with a scattering of the aromatic pink peppercorns and serve immediately.

 

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