Step 1

Place fish in a large shallow saucepan, large enough to fit the fish in a single layer. Pour over the olive oil, then add the garlic and thyme.

Step 2

Place pan over low heat and heat oil to 50°C. Poach the fish, ensuring the oil stays at a steady temperature, for 30 minutes or until just cooked. Remove fish from oil, discarding oil, and drain on a paper towel. Keep warm.

Step 3

Meanwhile, blanch the broad beans in a pan of boiling salted water for 2 minutes or until tender. Drain and refresh in a bowl of cold water, then remove the tough outer skins. Lightly crush the beans with a fork and toss with parsley leaves. Set aside.

Step 4

For the dressing, whisk together lemon juice and mustard, then gradually whisk in the olive oil until combined. Drizzle 2 tbs dressing over broad bean mixture, then divide among plates. Top with trout, salad leaves and drizzle with remaining dressing.