Poached trout with cucumber yoghurt salad
INGREDIENTS
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250 ml (1 cup) verjuice or dry white wine
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2 stalks of dill, leaves picked and coarsely chopped, stalks reserved
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¼ tsp black peppercorns
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4 200gm pieces of ocean trout fillet, skin on, pin-boned
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3 bunches of asparagus, trimmed
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To garnish: cayenne pepper
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2 Lebanese cucumbers, peeled, halved lengthways and thinly sliced diagonally
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70 gm (¼ cup) natural yoghurt
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For seasoning: cayenne pepper
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