Poached Trout

Whole brook trout gently simmered in a court bouillon of white wine, water, and five fresh herbs: chives, basil, dill, rosemary, and tarragon. The poaching liquid infuses the fish with flavor from the outside in, and then becomes the base for the herb butter sauce spooned over each serving.

Building the court bouillon first and simmering it for 10 minutes before the fish goes in gives the herbs, lemon zest, and wine time to release their flavors into the liquid. Dropping the trout into a fully flavored broth means every minute of the 10-minute poach counts.

The 10-minutes-per-inch rule is a reliable guideline for poaching whole fish. The trout should feel firm to the touch when done, with flesh that flakes easily but isn’t falling off the bone. Partially uncovering the pot lets some steam escape and prevents the liquid from reaching a rolling boil, which would break the delicate fish apart.

Using two spatulas to lift the whole trout out preserves its shape. One spatula under the head, one under the tail, and a steady, confident lift. The herb butter made from melted butter blended with a couple spoonfuls of the cooking liquid (including as many herbs as you can fish out) ties the dish together with a concentrated, aromatic sauce.

Chef Tips

• Keep the poaching liquid at a gentle simmer, never a boil. Bubbling water tears delicate trout flesh.
• Leave the heads and tails on during poaching. They help hold the fish together and make for a dramatic presentation.
• Save and freeze the cooking liquid. It makes an excellent court bouillon for poaching other fish or boiling shellfish.

Variations

• Cold poached trout: Chill the poached fish in the liquid, then serve cold with a dill-cucumber sauce for a summer dinner.
• Salmon swap: Use two small whole salmon or salmon steaks with the same court bouillon for a richer fish.