Butter poached trout in a sherry butter sauce with spring vegetables & wild garlic from Service: One Day in a Restaurant, Over 150 Recipes to Cook at Home (page 125) by Anna Hedworth

  • asparagus
  • shallots
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    The book's "Elderflower vinegar" called for in this recipe can be made in advance. Can use fresh or frozen broad beans. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    The book's "Elderflower vinegar" called for in this recipe can be made in advance. Can use fresh or frozen broad beans. See recipe for variations.

  • ellwell on January 07, 2026

    I didnt have or desire to make elderflower vinegar so I subbed in champagne vinegar. Also didnt have wild garlic so used tome herbs from the garden. The sauce recipe requires boiling the shallots in the vinegar and sherry and then strain out the shallots. Straining the shallots left 0 liquid in the pan, so I kept the shallots and added the cream and butter. Which worked out fine. I actually had to add more of the sherry, vinegar, cream and butter as I cooked the veg. Instructions say to “warm” the veg, but since the asparagus is raw, i felt it needed to cook and soften up a bit. All in all, I don’t think the recipe was well tested before publishing, but it tasted fine. Served with wild rice.

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