Poached Trout
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
|
|
| 1 | cup |
white wine
dry |
*
|
| 2 | tablespoons |
chives
finely snipped |
|
| 2 | tablespoons |
basil
fresh, minced |
|
| 1 | tablespoon |
dill weed
fresh, chopped |
|
| 1 | tablespoon |
rosemary leaves
fresh, chopped |
|
| 1 | tablespoon |
tarragon leaves
fresh, chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | strip |
lemon zest
2 inches by 1/2 inch |
*
|
| 2 | each |
trout
brook, cleaned, heads and tails left on |
*
|
| 3 | tablespoons |
butter, unsalted
melted |
|
| 1 | x |
lemon
wedges for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
|
|
| 237 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
chives
finely snipped |
|
| 3E+1 | ml |
basil
fresh, minced |
|
| 15 | ml |
dill weed
fresh, chopped |
|
| 15 | ml |
rosemary leaves
fresh, chopped |
|
| 15 | ml |
tarragon leaves
fresh, chopped |
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | strip |
lemon zest
2 inches by 1/2 inch |
*
|
| 2 | each |
trout
brook, cleaned, heads and tails left on |
*
|
| 45 | ml |
butter, unsalted
melted |
|
| 1 | x |
lemon
wedges for garnish |
*
|
Directions
This cooking liquid can be frozen for another use as a court bouillon or as a stock for poaching other fish or boiling lobster.
In a large pot or dutch oven, bring the water, wine, herbs, spices, and lemon zest to a boil.
Lower the heat and simmer 10 minutes.
Gently lower the trout into the liquid.
Simmer, partially uncovered, until firm to the touch, about 10 minutes (or 10 minutes per inch of thickness of the fish).
Using 2 spatulas, lift each trout out and place it on a dinner plate.
Blend the butter with 2 tablespoons of the cooking liquid (with as much of the herbs as you can retrieve), and spoon over the fish.
Serve immediately with lemon wedges alongside.
