An elegant, pale pink dish, perfect to serve in summertime. The fromage frais makes it creamy, but keeps it low in fat at the same time.
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1 fennel bulb, quartered lengthways
2 slices raw, unpeeled beetroot, 1cm (½ in) thick
2 bay leaves
½ teaspoon black peppercorns
½ teaspoon salt
250ml (9fl oz) medium-dry white wine
2-3 sprigs of tarragon
1 large fresh, cleaned trout, about 350g (12oz)
150g (5½ oz) low-fat fromage frais
1 tablespoon grated horseradish or 2 tablespoons horseradish sauce
85g (3oz) smoked trout fillet, flaked
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Method Prep:10min › Cook:40min › Ready in:50min
Put the fennel into a saucepan large enough to hold the trout. Add the beetroot, bay leaves, peppercorns, salt, wine and 1 litre (1¾ pints) cold water. Pick the leaves off the tarragon and reserve. Add the stems to the pan.
Bring to the boil and cook at a slow boil for 10 minutes, then add the whole trout. Bring back to the boil, then reduce the heat and simmer for 7-8 minutes until the flesh is opaque throughout. Remove to a plate.
Skin and bone the trout and return the head, tail, skin and bone to the saucepan, reserving the flesh. Bring back to the boil and simmer, partially covered, for 15 minutes, then strain the liquid into a bowl and leave to cool.
Put the cooked trout, fromage frais and horseradish in a blender or food processor and purée the mixture. Transfer to a bowl, removing any that remains with a little poaching liquid, then add the remaining strained cooking liquid to the mixture. Add salt and pepper to taste, then chill.
When chilled, ladle the soup into cold soup plates. Sprinkle with the flaked smoked trout, reserved tarragon leaves and black pepper. Serve with cucumber sandwiches.