Cold Poached Trout

Recipe by ccferne
READY IN: 45mins
SERVES: 6
YIELD: 6 plates
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Wash trout in cold water. Blot dry. Slash outside flesh diagonally, 2 or 3 cuts to each fish.
  • 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.
  • 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.
  • Remove fish carefully from liquid. Lift off skin. Store on bed of paper towels on platter covered with foil or plastic wrap.
  • Refrigerate liquid separately.
  • Just before serving, arrange trout on beds of lettuce on individual serving plates.
  • Pour over each fish 1 teaspoon of poaching liquid. Serve with mustard mayonnaise.
Advertisement