Poached Steelhead Trout Fillets With Asparagus, Potatoes & Chilli Caper Dressing

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  • Serves: 2
  • Prep: 25 minutes
  • Cook: 1 minutes
  • Difficulty: Easy


2 portions Steelhead trout (140-160g each)

2 tbs coarsely chopped mint

1 tbs chopped shallot,

1 small red chilli, seeded and chopped

1 tbs capers

25ml red wine vinegar or lemon juice

75ml extra virgin olive oil

400gm new potatoes

1 bunch asparagus

A quick and delicious meal with the exceptional Steelhead Trout fillets from Scotland. Paired with asparagus and new potatoes with a mint caper dressing and added chilli to give it a slight kick.

  1. Mix the mint, shallot, chilli, capers and vinegar then stir in the olive oil and set to one side.
  2. Wash and cook the new potatoes for 12-15 minutes, and cook the asparagus too in boiling salted water for 5 minutes.
  3. In a suitably sized pan, heat some water to a gentle simmer. Add a good pinch of salt and the trout fillet and poach gently for 7-8 minutes or until just how you like it.
  4. Lift fillets from the pan onto main course plates and arrange the potatoes and asparagus on the plates too then spoon over the dressing.

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