Poached sea trout with summer vegetables and saffron aioli

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Sea Trout

• Olive oil: 2 tbsp
• Garlic cloves: 3, sliced
• Cherry vine tomatoes: 1 string, halved
• White wine: 125ml/4fl oz
• Capers: 1 tbsp
• Fish stock: 200ml/⅓pt
• Bay leaf: 1
• Sea trout, bass, or other thick white fish: 2 x 250g/9oz thick pieces

For the Vegetables

• Baby fennels: 2, halved
• Baby courgettes: 2, sliced
• Runner beans: 3, sliced
• Fresh peas: 2 tbsp
• Broad beans: 2 tbsp, podded
• Gooseberries: 6, sliced

For the Mayo

• Saffron strands: a few, in lemon juice
• Free-range egg yolks: 2
• Dijon mustard: 1 tbsp
• Vegetable oil
• Salt: pinch

Method

1. Heat the oil:
   • In a large, deep frying pan over medium heat, add a splash of olive oil.
   • Add the garlic and fry for 1–2 minutes until it is colored.
2. Add the tomatoes:
   • Add the tomatoes to the pan.
   • Pour in the wine to deglaze the pan, then add the capers, stock, and bay leaf.
3. Poach the fish:
   • Add the fish to the pan and poach gently for 6–8 minutes until just cooked.
4. Steam the vegetables:
   • Meanwhile, steam all the vegetables and gooseberries.
5. Prepare the mayo:
   • Mix the saffron with the egg yolks, mustard, and a pinch of salt.
   • Slowly beat in the vegetable oil until you achieve the consistency of mayonnaise. Alternatively, you can use a food processor.
6. Serve:
   • Serve the fish with the summer vegetables and the saffron aioli.

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