As the nights are gradually getting shorter and I am crawling out of bed as the sun is rising, I’m thinking about lighter food. Don’t get me wrong, I’m still in the February chocolate, sugar binge- eating stage and I have devoured every last sweet thing I can find, so, as spring beckons, I am looking for fresher food.

Lighter food usually means less cooking and as I am exhausted after finishing off the last three Crunchie Bars, I’m making this poached Sea Atlantic Trout recipe which takes all of five minutes to cook. Once ready, all you’ll need to do is prepare a lovely beetroot, green apple watercress salad which makes for a verging on abstemious partner on the plate.

If this is all too much of a culture shock, a home-made mayo with capers, dill and lemon zest will positively put a smile back on your face.

Look for Atlantic sea trout steaks with the skin on. Salmon works well too.


4 x 180g thick sea trout fillets, skin on

2 bay leaves

4 peppercorns

1 sprig celery and leaves

1 teaspoon sea salt

Press the fillets with your fingers, using clean tweezers to remove any bones.

Wash in cold water and pat dry.

Lay in a shallow saucepan and cover with cold water.

Add the bay leaves, celery, peppercorns and the salt.

Put on a medium heat and slowly bring to the boil.

Switch off, cover and set aside to cool.

Once cooled remove carefully from the water and peel off the skin which will slide off easily.

Serve at room temperature. Can be kept refrigerated for 1-2 days.


2 whole beetroots

2 granny smith apples

200g bag watercress

2-3 tablespoons hazelnut or extra virgin olive oil

1 dessert spoon white wine vinegar

Sea salt

1 tablespoon crushed whole hazelnuts, toasted.

Wash and trim the beetroot.

Bring a saucepan of water to the boil and salt.

Add the beetroots, cover and simmer for 45-50 minutes until the beets are easily pierced with a sharp knife.

Drain and leave to cool.

Peel and slice the beetroot into matchstick size strips.

Wash the apples, cut and core and cut into similar strips, leaving the skin on. Soak in a cold water with lemon to stop discolouring.

Rinse the watercress in salted water and drain. (Bags of ‘ready washed’ salads can be a source of food poisoning and should always be washed.)

Toss the beetroot, apples and watercress together in a large bowl.

Dress with the sea salt, oil and vinegar to taste.

Sprinkle with the toasted hazelnuts.