Elliott Grover has created a light, flavour-packed plate with gently poached loch trout fillets, served with herby mash, grilled asparagus, a sharp gribiche sauce and a silky watercress sauce, too.
Elliott Grover
Elliott Grover is a chef best known for bold, British flavours and expertly executed comfort food. He’s led kitchens at some of the capital’s most iconic restaurants.
1HR
Total time
Ingredients
Servings
2
1 pack
M&S Scottish loch trout fillet
220g per pack
300 g
M&S asparagus bundle
1 pack
M&S Gastropub mashed potatoes
450g per pack
15 g
parsley, finely chopped
For the poached trout
1/2 tsp
fennel seeds
1 tsp
whole black peppercorns
150 ml
M&S crisp and zingy white wine
1 sprig
tarragon
2 sprigs
parsley
1
fennel bulb, sliced
1/2
M&S Remarksable Value lemon, juice only
For the sauce gribiche
3
M&S free range medium eggs
1/2 tsp
Dijon mustard
1/2
M&S Remarksable Value lemon, juice only
1 tsp
white wine vinegar
50 ml
M&S cold pressed rapeseed oil
20 g
M&S pickled cocktail cornichons, roughly chopped
20 g
M&S nonpareilles capers, roughly chopped
5 g
parsley, finely chopped
2 sprigs
tarragon, leaves picked, chopped
For the watercress sauce
1 tbsp
M&S Remarksable Value unsalted British butter
1
large M&S British echalion shallot, finely diced
50 ml
M&S crisp and zingy white wine
100 ml
double cream
2 bags
watercress
80g per bag
