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Poached Sea Trout With Crushed New Potatoes, Parmesan & Rocket Salad

1 fave
Nutrition per serving    (USDA % daily values)
CAL
1688
FAT
341%
CHOL
307%
SOD
71%

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Ingredients for 4 servings

olive oil

a handful basil leaves

1 lemon ½ sliced and ½ saved for the dressing

24 cherry tomatoes , halved (if you have time, cook these gently in olive oil for a few minutes with some rock salt and a little crushed garlic)

12 quail eggs or 4 hen's eggs

½ tbsp coriander seeds , crushed

COURT bouillon

8 large new potatoes (Jersey Royals or Charlottes are best)

2 star anise

a sprig thyme

1 bay leaf

white wine vinegar

a few sprigs thyme

parmesan shavings

4 handfuls rocket

24 black olives , pitted

12 anchovies (pickled ones are particularly good for this, deli counters usually serve them loose)

300.0g french beans , topped and tailed

1 banana shallot or 2 ordinary shallots, finely chopped (save the trimmings for the court bouillon)

1 garlic clove , crushed

½ tbsp white peppercorns

4 fillets sea trout (or use salmon)

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