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    You are in: Home / Recipes / Cold Poached Trout Recipe
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    Cold Poached Trout

    Cold Poached Trout. Photo by NoraMarie

    1/1 Photo of Cold Poached Trout

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    ccferne's Note:

    From "The Night Before" Cookbook. They specify 'small' trout, but I think one uses the trout one HAS.

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    Ingredients:

    Serves: 6

    Yield:

    plates

    Units: US | Metric

    Directions:

    1. 1
      Wash trout in cold water. Blot dry. Slash outside flesh diagonally, 2 or 3 cuts to each fish.
    2. 2
      Cut lemons in half. Using 1/2 lemon for each trout, gently rub with cut side of lemon, squeezing as you rub. Season inside and out with salt & pepper. Sprinkle 1 tsp rosemary leaves in the cavity of each fish.
    3. 3
      Bring wine, stock, butter, and onion to simmer in shallow skillet or roasting pan. Add fish and simmer 12-15 minutes. Cover and refrigerate, in pan, 1 hour.
    4. 4
      Remove fish carefully from liquid. Lift off skin. Store on bed of paper towels on platter covered with foil or plastic wrap.
    5. 5
      Refrigerate liquid separately.
    6. 6
      Just before serving, arrange trout on beds of lettuce on individual serving plates.
    7. 7
      Pour over each fish 1 teaspoon of poaching liquid. Serve with mustard mayonnaise.

    Browse Our Top Trout Recipes

    Ratings & Reviews:

    • on April 18, 2009

      35

      It was different for us done like this.It was tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cold Poached Trout

    Serving Size: 1 (281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 308.4
     
    Calories from Fat 116
    37%
    Total Fat 12.9 g
    19%
    Saturated Fat 3.1 g
    15%
    Cholesterol 97.1 mg
    32%
    Sodium 160.5 mg
    6%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 2.9 g
    11%
    Sugars 0.9 g
    3%
    Protein 34.5 g
    69%

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