Poached sea trout with wasabi watercress sauce recipe
 Homemade stock with fennel, vermouth, ginger and dill makes all the difference when poaching the trout in this flavour-packed dish. 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth 1 small knob fresh root ginger 1 bay leaf few dill sprigs 1 tbsp fresh parsley stalkssalt, to taste 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth 1 small knob fresh root ginger 1 bay leaf few dill sprigs 1 tbsp fresh parsley stalks salt, to taste 2 x 200g/7oz sea trout fillets 2 x 200g/7oz sea trout fillets 60g/2¼oz unsalted butter 2 slices day-old sourdough, cut into small cubessalt and freshly ground black pepper 60g/2¼oz unsalted butter 2 slices day-old sourdough, cut into small cubes salt and freshly ground black pepper 2 bunches watercress, plus extra for garnish1 lime, juice only1 banana shallot, sliced1–2 tsp wasabi, freshly grated2–3 tbsp crème fraîche 2 bunches watercress, plus extra for garnish 1 lime, juice only 1 banana shallot, sliced 1–2 tsp wasabi, freshly grated 2–3 tbsp crème fraîche Method To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock.To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6–8 minutes, or until cooked, depending on the thickness of the fish.To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper.To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepperTo serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress. To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock. To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock. To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6–8 minutes, or until cooked, depending on the thickness of the fish. To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6–8 minutes, or until cooked, depending on the thickness of the fish. To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper. To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper. To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepper To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepper To serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress. To serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress.