Poached Sewin Cutlets with Cucumber Sauce
Sewin (sea trout) is a glorious fish, more prized in Wales even than salmon. It is delicate in flavour and thus needs gentle treatment.
4 Thick Sewin cutlets
1 Teaspoon Sea salt
12 Black peppercorns
1 Large Onion, sliced
2 Carrots, sliced
1 Bay leaf
1 Tablespoon Vinegar
—- cucumber sauce —-
110 Gram Butter (4 oz)
1 Small Onion, chopped
1 Lettuce, shredded
1 Small Cucumber, peeled & finely diced
Freshly ground black pepper
Place the cutlets in a large saucepan and cover with cold water. Add the salt, black peppercorns, onion, carrots, bay leaf and vinegar. Poach, covered, on top of the stove for 10-15 minutes, or until just tender.
When cooked, remove the fish from the liquid (reserve this) and skin, removing the centre bone if desired. Keep the fish hot.
To make the sauce, melt the butter in a saucepan and gently fry the onion until soft but not brown.
Add the lettuce and cucumber and a spoonful of the reserved cooking liquid.
Simmer for a few minutes, season to taste, and serve over the sewin.