Poached Wild Sea Trout with Crab and Potato Salad, Pickles and Salad Cream

Ingredients

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

• 1 small cucumber
• 1-2 tbsp sea salt
• ½ bunch fresh dill
• 2 tbsp English mustard
• 50ml/2fl oz white wine vinegar
• 20g/1oz sugar
• 8 baby beetroot
• 1-2 handfuls sea salt
• 300ml/10fl oz red wine vinegar
• 100g/3½oz brown sugar
• 1 tsp caraway seeds
• 1 small head cauliflower
• 300ml/10fl oz cider vinegar
• 100g/3½oz caster sugar
• 2 sprigs fresh tarragon
• ½ tsp black peppercorns
• ½ tsp mustard seeds
• 8 baby onions
• 300ml/10fl oz cider vinegar
• 100g/3½oz caster sugar
• 1 tsp mustard seeds
• 1kg/2lb 3oz whole wild sea trout
• 200ml/7fl oz fish stock
• 50ml/2fl oz white wine
• 2 fresh parsley
• 2 fresh tarragon
• 2 free-range eggs
• 2 tbsp English mustard
• ½ lemon
• 1 tbsp caster sugar
• 2 tbsp white wine vinegar
• 150ml/5fl oz evaporated milk
• 150ml/5fl oz olive oil
• salt and ground white pepper
• 6 new potatoes
• 1 small bunch fresh chives
• 1 small bunch fresh flatleaf parsley
• 150g/5oz cooked white crabmeat

Directions

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

1. Thinly slice the cucumber, toss with 1-2 tbsp sea salt, and leave 20 minutes. Rinse and drain. Warm 50ml white wine vinegar, 20g sugar, 2 tbsp English mustard and half the chopped dill until dissolved, pour over the cucumber and chill.

2. Simmer the baby beetroot in a pan of water with 1 handful sea salt for about 25 minutes until tender. Peel and halve them. Boil 300ml red wine vinegar, 100g brown sugar and 1 tsp caraway seeds, pour over the beetroot and chill.

3. Break the cauliflower into florets and boil in salted water with the second handful of sea salt for 2 minutes. Drain. Boil 300ml cider vinegar, 100g caster sugar, 1 tsp mustard seeds, ½ tsp black peppercorns and 1 tarragon sprig, pour over the cauliflower and cool.

4. Peel the baby onions and simmer in a pan of boiling water 2 minutes. Drain. Boil the second 300ml cider vinegar, 100g caster sugar, ½ tsp mustard seeds and the remaining tarragon sprig, pour over the onions and cool.

5. Put the whole trout in a deep pan with 200ml fish stock, 50ml white wine, the parsley, the 2 fresh tarragon, the lemon half, and water to cover. Simmer gently, covered, 15-20 minutes until 145°F (63°C) in the thickest part. Cool in the liquid, then flake.

6. Whisk 2 free-range eggs, 1 tbsp caster sugar, 2 tbsp white wine vinegar, 2 tbsp English mustard, lemon juice and the evaporated milk over simmering water, stirring until 160°F (71°C) and thick. Cool, then whisk in the olive oil and season with salt and white pepper.

7. Boil the new potatoes in salted water 15 minutes until tender. Drain, cool and slice, then toss with some of the salad cream. Mix the crabmeat with a little salad cream, chopped chives, flatleaf parsley and seasoning.

8. Arrange the flaked trout, potato salad and crab on plates with the pickled cucumber, beetroot, cauliflower and onions. Spoon over the remaining salad cream and serve.