Champagne-Poached Trout with Dill Cream

Ingredients

• 450 g trout fillets, skin removed if preferred
• 1 small shallot, finely sliced
• 1 cup dry Champagne, sparkling wine, or dry white wine
• 1/2 cup fish stock or light vegetable stock
• 2 wide strips lemon peel
• 1 small bunch dill, stems and fronds separated
• 1/2 cup single cream or light cream
• 1 tablespoon lemon juice, plus more to taste
• 1 teaspoon Dijon mustard, optional, for a little structure
• 2 cups cooked wild rice or mixed wild and long-grain rice
• 1 cucumber, shaved into ribbons or thin slices
• 1 tablespoon olive oil or a small knob of butter
• Salt and black pepper
• Extra lemon zest, dill, and cracked pepper, to finish

Method

1. Pat the trout dry and season lightly with salt and pepper. Let it sit at room temperature for 10 minutes while you build the poaching liquid.
2. Add shallot, sparkling wine, stock, lemon peel, dill stems, and a pinch of salt to a wide shallow pan. Bring to a simmer, then cook for 5 minutes so the shallot softens and the liquid smells bright.
3. Reduce the heat to low. Slide in the trout fillets in a single layer. The liquid should come partway up the fish, not cover it completely.
4. Cover the pan and poach very gently for 6 to 8 minutes, depending on thickness. The trout should turn opaque and flake easily at the edge.
5. Lift the trout to a warm plate and tent loosely. Remove lemon peel and dill stems from the pan.
6. Simmer the pan liquid for 2 to 3 minutes to concentrate it slightly. Stir in cream, Dijon if using, chopped dill fronds, lemon juice, black pepper, and a small knob of butter or olive oil.
7. Taste the sauce. It should be creamy but lively. Add more lemon juice or salt if it tastes muted.
8. Serve trout over wild rice with cucumber ribbons. Spoon dill cream over the top and finish with lemon zest, dill, and black pepper.

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