RecipesFish And Shellfish

Poached almond trout with turmeric coconut puree Recipe

Poached almond trout with turmeric coconut puree recipe is mellow wih coconut but tangy, poached in almond milk.

Dairy Free
Gluten Free
Poached almond trout with turmeric coconut puree Recipe
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Ingredients

For the recipe:
  • 2 Trout fillets, pin boned
  • 200ml Almond Milk
  • 2 parsnips
  • 200ml Coconut Cream
  • 1 tsp Steenbergs Organic Ground Turmeric
  • 1 tsp Amchur Powder
  • ½ tsp Salt
  • ½ tsp Cracked Black Pepper
  • 2 tsp Ginger, minced
  • Flaked Almonds, Coriander, Ginger Julienne to serve

This striking purée is mellow with coconut but tangy with a hint of Amchur and Ginger.  Trout poached in almond milk is sweet and forgiving, the perfect comfort food dish, created by Gourmet Glow  www.gourmetglow.co.uk

Photographer Richard Budd (@richardbudd) with www.dorsetfoodanddrinkphotographer.co.uk

Method

01
Bring the almond milk to a simmer and slide in the trout fillets. Reduce the temperature and gently poach for 8-10 minutes until just cooked (time will depend on the size of the fillets). Remove from the liquid and remove the skin. Set aside.
02
Meanwhile, peel the parsnips and cut into small chunks. Put into a pan with the coconut cream, turmeric, amchur, salt, pepper and minced ginger. Bring to a simmer and cook for 15 minutes, covered until tender.
03
Blitz the puree in a food processor or blender until smooth and silky, taste and adjust the seasoning if necessary.
04
Break the trout into flakes and serve on top of the puree, add some flaked almonds for crunch, coriander for freshness and fresh ginger for bite. Serve immediately.