Rainbow trout with ratatouille

By admin
13 July 2011

TROUT

4 trout fillets

Poaching liquid (stock)

1 litre water

1 lemon, halved

1 onion, cut in quarters

2 celery stems, sliced

2 carrots, sliced

1 bay leaf

1 sprig of fresh thyme

TIP: The temperature of the poaching liquid should never be too high or the fish will be tough. Combining a delicate item such as trout with flavourful ratatouille creates a sharp contrast of taste and texture, which should also be considered when selecting a matching wine.

Put all the stock ingredients in the water, cover and bring to a slow simmer.

Place the trout fillets in the steaming liquid, cover and turn the heat off.

Allow to rest in the flavourful stock for a few minutes before serving.

The fish should be barely cooked.

RATATOUILLE

50 ml olive oil

1 medium onion, sliced

1 red pepper, skinned and sliced

1 green pepper, skinned and sliced

2 baby marrows, cut on the slant

1 small eggplant, chopped

100 ml tomato purée

a few black olives

Heat the olive oil in a large saucepan.

Add all the ratatouille ingredients except the tomato purée and olives and sauté for about 2 minutes without letting it colour.

Pour in the tomato purée and simmer for a further 5 minutes.

Make sure the vegetables hold their shape.

Add the olives and season with salt and black pepper.

WINE

The acidity of the tomatoes, which determines the profile of this dish, will take the edge off any red wine. Although the fish flavours are very subtle the vegetables add texture and weight or ‘‘body’’ which will be complemented by a medium to full-bodied chardonnay.

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