Have you ever given much thought as to how a person’s day is turned around when they work night shifts? A friend of mine ends her working day at 7am. She popped into the office early one morning and I asked her where she was heading once she left me. She had a list of things to do before going home to bed. The next question out of my mouth was “but aren’t you tired?”. And her reply which makes so much sense was “do you go straight to bed when you come home from work?”. Of course the answer to that is no! My waking hours start at 5h45 and end at 22h00. That means I am awake for over 16 hours. Her working day starts 12 hours after mine, so it only follows that her bedtime would be around 10am.
Today’s inspiration ♥ Recipe For Olive Oil Poached Trout ♥ can be found on Lavender and Lime Click To Tweet
I must say, I felt a little bit stupid after asking the question. I felt the same way when I made this olive oil poached trout. For some reason I decided to flip the trout over in the oil just before I took it out. It meant that the trout was ever so slightly overcooked which you can see from the photograph. And I mean only just slightly! The method was great and I have filtered the oil so that I can try this again the next time we get fish fillets.
Click on the links for conversions and notes.
Olive Oil Poached Trout
- 25 mls soy sauce
- 30 mls lemon juice
- 12.5 mls sherry vinegar
- 25 g fresh coriander roughly chopped
- 315 mls olive oil divided
- 100 g mixed mushrooms thickly sliced
- Salt and freshly ground black pepper to season
- 200 g rainbow trout fillets pin boned
- Place the soy sauce, lemon juice and vinegar into a jug and whisk to combine
- Add the coriander and set aside
- Place 300mls of the olive oil into a large frying pan and heat over a low temperature to 60°Celsius
- While waiting for the oil to come up to temperature, heat the rest of the olive oil in a separate frying pan over a medium temperature
- Add the mushrooms, season and cook until soft
- Place the mushrooms into the dressing
- Add the trout to the warmed up oil and poach for 6 minutes
- Remove from the oil and place on top of a salad greens, potato salad, or chopped tomatoes (as I have done here)
- Add 100mls of the poaching oil to the mushroom dressing
- Top the fish with the mushrooms and serve straight away
Dave and I are on leave. We will be back at work on the 9th of January. I will start replying to comments then. I wish you all the best over the festive season.
Inspiration published on Lavender and Lime December 16:
- 2015 – The Supper Club
- 2013 – Traditional Frikkadels
- 2011 – Secret Santa Round Up
- 2010 – Cake Jewellery