Butter poached trout and prawns in a coconut broth
Matt's fresh, coconut broth compliments buttered trout and prawns perfectly in this sensational dish.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 1 anchovy fillet
- 2 sticks lemongrass, finely shredded
- 2 lime leaves
- 5cm/2in fresh ginger, peeled and grated
- 2 aubergines, diced
- bunch fresh coriander, leaves separated, stalks finely sliced
- 400ml tin coconut milk
- Thai fish sauce, to taste
- 250g/9oz baby spinach
- handful Thai basil
- 150²µ/5Β½΄Η³ϊ butter
- 150ml/5fl oz light fish stock
- 8 raw prawns, peeled, shells reserved
- 1 large trout, filleted, boneless
- bunch chives, finely chopped
- squeeze lime
Method
heat the oil in a saucepan over a medium heat. Cook the onions and garlic for 10 minutes or until soft. Stir in the anchovy and cook until dissolved. Add the lemon grass, lime leaves and ginger and cook for 1 minute. Add the aubergines, coriander stalks, coconut milk and fish sauce to taste. Simmer for 20 minutes.
Meanwhile, melt the butter in a large saucepan placed over a medium heat. Stir in the stock and prawn shells and bring to a simmer. Turn the heat to its lowest setting and place the fish fillets into the liquid, skin side up. Cook gently for 4-8 minutes. Add the prawns and cook for another 4 minutes or until pink and cooked through.
Stir in the spinach, coriander and basil leaves through the curry, reserving a little to garnish.
To serve, divide coconut broth between two large shallow bowls, scatter over the chives, prawns and break over the poached trout. Garnish with more coriander and basil leaves and a squeeze lime.
