Coral Trout Poached in Milk, Lemon, Basil and White Wine Served with Potato and Ricotta Dumplings

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 500g/1lb 2oz floury potatoes, scrubbed and left whole
• 1 large free-range egg
• salt and freshly ground black pepper
• freshly ground nutmeg
• 100g/3½oz plain flour
• 75g/3oz ricotta
• 1 tbsp chopped basil
• 1 tbsp vegetable oil
• 4 fresh coral trout fillets, weighing about 180g/6½oz each (you can also use sea bass
• salt and freshly ground black pepper
• 1 lemon
• 1 dried chilli
• 1 garlic
• 125ml/4½fl oz dry white wine
• 500ml/18fl oz skimmed milk
• 2 tbsp mascarpone
• 4 tbsp chopped basil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the whole potatoes in a pan of cold salted water, bring to a boil and simmer for 30 to 35 minutes until a knife slides in easily. Drain, peel while warm and mash until smooth.

2. Let the mash cool slightly. Mix in the egg, ricotta, flour, 1 tablespoon chopped basil, a good grating of nutmeg, salt and black pepper to form a soft dough. Shape into small dumplings.

3. Bring a large pan of salted water to a gentle simmer. Cook the dumplings in batches for 3 to 4 minutes until they float and feel firm. Lift out, toss lightly in the vegetable oil and keep warm.

4. Peel the garlic clove and crush it. Remove the pith from the lemon, slice the lemon thinly and crumble in the dried chilli. Put these in a wide pan with the milk and white wine.

5. Heat the pan gently until just simmering, then cook for 5 minutes. Whisk in the mascarpone and season with salt and pepper. Keep the sauce at a bare simmer.

6. Season the coral trout fillets with salt and pepper and lay them in the sauce. Poach gently for 6 to 8 minutes until the flesh is opaque and flakes, or reaches 145°F (63°C) in the thickest part.

7. Stir the remaining 4 tablespoons chopped basil and a squeeze of lemon juice into the sauce. Taste and adjust the seasoning.

8. Divide the dumplings among four warm plates, top each with a trout fillet and spoon over the sauce. Sea bass may be used instead of coral trout.