Street Market Chefs

Trout fillet poached in rapeseed oil

With peas 'bonne femme'

Trout fillet poached in rapeseed oil

Serves : 4

Time: 20 minutes


  • 4 skinless trout fillets
  • 100ml rapeseed oil
  • 24 peeled baby onions
  • 300g fresh peas
  • 100g fresh broad beans, podded
  • 100g sliced pancetta, cut into lardons (thin strips)
  • 25g butter
  • 1 tbsp chopped parsley
  • 1 tsp chopped mint
  • Salt and pepper (optional)

This recipe requires a domestic food vacuum sealer, widely available from good cookware shops.



1. Preheat a large pan of water to 50°c - you can use a digital temperature probe or sugar thermometer to check the temperature.

 2. Place each trout fillet into an individual plastic pouch with 25ml of the rapeseed oil. Vacuum seal the bags and place in the pan of water, ensuring they are fully submerged. They will take 15 minutes or so to cook through.

3. Cook the baby onions in a separate pan of boiling water for 5 minutes. Drain and pat dry.

4. To make peas ‘bonne femme’, cook the peas and broad beans in boiling water for 2-3 minutes until just done. Take the skins off the broad beans. In a large frying pan, fry the cooked onions and pancetta in a little of remaining oil, over a high heat, until lightly coloured. Add the butter, peas and broad beans, parsley and mint. Season to taste with salt and pepper (if required).

5. Take the pouches from the water and, slicing them open, gently remove the trout.

6. To serve, divide the peas ‘bonne femme’ equally between four plates, and place a fillet of trout on top of each pile.


Allergy advice

Contains fish and milk.


Healthy eating tip

Try to eat two portions of fish a week, including one oily fish such as trout.