search saves

Cold Poached Trout

Cold Poached Trout created by NoraMarie

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

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@ccferne
Contributor
@ccferne
Contributor
"From "The Night Before" Cookbook. They specify 'small' trout, but I think one uses the trout one HAS."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. NoraMarie
    It was different for us done like this.It was tasty.
    Reply
  2. NoraMarie
    Cold Poached Trout Created by NoraMarie
    Reply
  3. ccferne
    From "The Night Before" Cookbook. They specify 'small' trout, but I think one uses the trout one HAS.
Advertisement