Classic poached trout with pickled cucumber and a lime mayonnaise

Ingredients (serves 6)

• 1 side of trout, skin on.
• 2 x quantity of court bouillon

Pickled cucumber

• 100g sugar
• 150ml white wine vinegar (chardonnay, muscatel, cider vinegar)
• Pinch salt
• 2 cucumbers

Lime mayonnaise

• 300ml mayonnaise
• Zest of 3 limes
• 1 tbsp tarragon, chopped

Method

1. Place the court bouillon into a shallow large roasting tin, ensure the tin is large enough to fit the fish side.
2. Add 1 litre of  water into the court bouillon. Add the fish side into the cold liquid and place over a medium heat until you see small bubbles break the surface occasionally. Poach the fish for approximately 5 mins/500g of flesh.
3. When the fish is sufficiently cooked and has turned from translucent to opaque but still coral in the thickest part, turn the heat off and leave the fish for 5 minutes to cool in the liquid.
4. Using two fish slices, carefully lift the fish out of the hot liquid and place onto a plastic tray lined with baking parchment.
5. Allow to cool at room temperature and then fridge for at least 4 hours or overnight
6. To pickle the cucumber, place the sugar, vinegar and salt into a pan and bring to the boil for 2 minutes and then allow to cool.
7. Peel the cucumber using a potato peeler into ribbons and place into a bowl. Stop peeling when you reach the seeds.
8. Once the pickling liquor is cool, pour over the cucumber and cover, chill until needed.
9. Place the stock mayonnaise into a bowl and season with lime zest, chopped tarragon and a little lime juice. Season and chill until needed.
10. One hour before service remove the fish from the fridge, invert onto a board and remove the skin then carefully turn over onto the serving platter.
11. Season well with salt and leave covered with cling film to temper.
12. Serve the trout with the pickled cucumber ribbons and lime mayonnaise.

Alternative sauces: Watercress and lemon mayonnaise, Miso mayonnaise, Avocado and coconut cream with lime