Poached ocean trout with olive salsa
Like salmon, ocean trout is versatile in the kitchen and can be prepared using all possible techniques: raw, sliced thin and dressed simply with extra virgin olive oil or soy and wasabi; poached and accompanied by fresh salsa, mayonnaise or cream sauces; grilled and served with a bitter leaf salad; or roasted and sprinkled with good balsamic vinegar.
Ingredients
500g of ripe tomatoes
6 tbsp of chopped, pitted black olives
2 minced cloves of garlic
the juice of a lemon
6 tbsp of extra virgin olive oil
bay leaves
salt
pepper
4 pieces of ocean trout, each about 160g
Method
First make the olive salsa.
It's best to let it sit in the refrigerator for a couple of hours before use.
Finely dice 500g of ripe tomatoes and mix in a bowl with 6 tbsp of chopped, pitted black olives, 2 minced cloves of garlic, the juice of a lemon and 6 tbsp of extra virgin olive oil. Season with salt and pepper and mix well.
In a wide pan, place a couple of bay leaves, a good pinch of salt, a few peppercorns and enough water to cover the trout by a couple of cms. Bring to a simmer for 5 min.
Carefully place 4 pieces of ocean trout, each about 160g, in the water so they are submerged. Simmer for 4 min, depending on the thickness of the pieces.
Remove from the water, drain on a towel and serve on individual plates, dressed with the salsa.
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