POACHED FILLET OF TROUT
Usually my fish of choice is salmon, but after trying this fillet of trout, I think my choice will be changing. I've found this recipe on AllFreshSeafood.com. Not only do they have salmon dishes, but a mouthful of other tasty seafood dishes...
Provided by toddpacker0
Categories < 15 Mins
Time 12m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.
- To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.
- Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.
- To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.
- Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.
Nutrition Facts : Calories 911.1, Fat 10.3, SaturatedFat 2.8, Cholesterol 214.4, Sodium 796.7, Carbohydrate 159.3, Fiber 15, Sugar 4.4, Protein 43.6
WHOLE POACHED TROUT
Steps:
- Lay the trout in a poacher or roasting pan. Pour the wine in, and add enough water to cover. Drop in the onion, bay leaf and peppercorns. Season the water with salt. Cover, and bring just to a boil. Turn off the heat and leave to cool to room temperature. Transfer the fish to a serving platter. Let sit 30 minutes, and then drain off any excess liquid. Pat dry. Remove the skin from the fish, leaving the head and tail intact.
- Prepare the cream mixture by beating the mascarpone with the chives, lemon zest and juice, salt and pepper. Cut down the back of the fish and open out the fillets. Remove the bones. Spread most of the cream mixture inside and sandwich the fillets back together. Spread the cream in a thin layer of the remaining cream over the flesh of the fish. Lay over cucumber slices to cover the flesh completely, like fish scales. Lay a chive flower over the eye. Serve.
POACHED LAKE TROUT
Steps:
- Place the water, sherry vinegar, spring onion, carrot, celery, and thyme in a pot and bring to a simmer. Simmer for 10 minutes. Season the trout on the outside and in the belly with salt, pepper and a pinch of cayenne. Place in the simmering court bouillon and poach for 7 minutes, or until a skewer inserted in the thickest part of the flesh comes out warm.
- Remove the fish with a slotted spoon and set aside on a warm platter. Strain the cooking liquid and return 1/2 cup to the pot. Bring the court bouillon to a boil and add the butter slowly, 1 tablespoon at a time, whisking constantly. Continue whisking until all the butter is absorbed. Season, to taste, with salt and pepper.
- To serve, place a trout on each plate and spoon the sauce over each. Serve immediately.
POACHED FILLET OF SOLE
Make and share this Poached Fillet of Sole recipe from Food.com.
Provided by spritzker
Categories Low Cholesterol
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
- Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
- Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
- Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
- This is good with brown rice and a salad.
Nutrition Facts : Calories 398.1, Fat 14.1, SaturatedFat 2.4, Cholesterol 102.2, Sodium 696.1, Carbohydrate 26.8, Fiber 3.5, Sugar 8, Protein 32.6
POACHED TROUT
Whole fish (such as this butterflied trout or pink-fleshed arctic char) are as easy to poach as fillets. This recipe works with almost any variety. Serve chilled over greens with horseradish for lunch. For dinner, serve warm with pureed vegetables on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Simmer 8 cups water, 2 cups white vinegar, 9 peppercorns, 1 fresh bay leaf, and 1 carrot and 1 leek (each sliced) for 10 minutes in a large straight-sided skillet. Add 2 butterflied whole trout. Simmer for 10 minutes, until opaque, and transfer to a platter with a large spatula. Whisk 4 tablespoons poaching liquid with 5 tablespoons olive oil. Drizzle over trout.
Nutrition Facts : Calories 661 g, Protein 81 g, SaturatedFat 7 g
POACHED FISH FILLETS
Firm white fish fillets, carrot strips, sliced celery and onion are seasoned with dill and poached in Swanson's Vegetable Broth, then topped with a luxurious sauce made by thickening the flavorful poaching liquid, how delicious - I found this recipe in Campbell's Kitchen.
Provided by Chef mariajane
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
- Heat the remaininng broth, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
- Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm.
- Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.
Nutrition Facts : Calories 160.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 49.8, Sodium 437.7, Carbohydrate 13.2, Fiber 1.3, Sugar 3.6, Protein 22.1
POACHED BASA FILLETS
Make and share this Poached Basa Fillets recipe from Food.com.
Provided by Shahana
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- In large skillet vegetable stock and kitchen bouquet ;heat to boiling.
- Add fillets and gently simmer for approximately 3 minutes.
- Carefully turn fillets over and gently simmer for another 2 minutes.
- Serve immediately.
Nutrition Facts : Calories 151.1, Fat 4.5, SaturatedFat 1.1, Cholesterol 92.2, Sodium 68.4, Protein 26
RAINBOW TROUT POACHED IN COCONUT MILK
This is a South East Asian inspired dish. You can use other types of fish besides trout but I think it works best this way. I've used cod before for this. The flavours merge wonderfully in the coconut milk... Very nice with sticky rice.
Provided by becy959
Categories Curries
Time 1h
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine the coconut milk and chicken stock in a pan on a medium heat.
- Crush the end of the lemon grass stalk and add to pan.
- Roughly slice ginger (leave skin on) and add to pan.
- Thinly slice kaffir lime leaves and add to pan.
- Thinly slice chillis and add to pan.
- Add palm sugar and fish sauce to pan.
- Let mixture simmer for twenty minutes so that the flavours infuse in the liquid. Do not boil.
- Slice fish fillet into large pieces.
- Add fish to pan and cook gently for another ten or fifteen minutes until fish is cooked.
- Add the chopped up spring onions, coriander and the lime juice, stir to combine for a few minutes.
- Remove lemon grass stalk and ginger pieces.
- Serve.
Nutrition Facts : Calories 333.5, Fat 28.6, SaturatedFat 24.4, Cholesterol 3.8, Sodium 907.8, Carbohydrate 17.6, Fiber 0.5, Sugar 9.3, Protein 6.6
More about "poached fillet of trout food"
POACHED TROUT WITH HERBS | RECIPES | DELIA ONLINE
From deliaonline.com
요리 British범주 Waist Watchers, Fish Recipes서빙 4예상 독서 시간 1분
POACHED FILLET OF TROUT | PUNCHFORK
From punchfork.com
IMPROVING QUALITY OF TROUT FILLET USING GELATIN COATING-CONTAIN …
From link.springer.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
PERFECT POACHED FISH - THE ENDLESS MEAL®
From theendlessmeal.com
POACHED OCEAN TROUT | GOURMET TRAVELLER
From gourmettraveller.com.au
QUICK SHALLOW-POACHED TROUT - CLEAN EATING
From cleaneatingmag.com
POACHED RAINBOW TROUT - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
POACHED RAINBOW TROUT RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
POACHED FILLET OF TROUT | RECIPE | TROUT RECIPES, FOOD NETWORK …
From pinterest.com
RECIPE: POACHED FILLET OF TROUT IN BUTTER SAUCE | CHEF2CHEF.NET
From chef2chef.net
TROUT RECIPES | BBC GOOD FOOD
TROUT - WIKIPEDIA
From en.wikipedia.org
TROUT RECIPES - BBC FOOD
From bbc.co.uk
POACHED FILLET OF TROUT RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love