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 FILLET OF TROUT
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.
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 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
RIESLING-POACHED TROUT WITH THYME
Categories Fish Herb Bake Poach Sauté Dinner Trout Leek White Wine Oktoberfest Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced leek and carrot strips; sauté until crisp-tender, about 5 minutes. Open fish flat and arrange skin side down in large roasting pan. Sprinkle fish with salt and pepper and 1 1/2 teaspoons minced fresh thyme. Top with leek and carrot mixture and bay leaves. Dot with 2 tablespoons butter. Pour Riesling over fish.
- Bake fish until just opaque in center, about 15 minutes. Transfer fish and vegetables to plates. Tent with foil to keep warm. Pour pan juices into heavy medium saucepan. Boil until reduced to 3/4 cup, about 6 minutes. Discard bay leaves. Add remaining 3 tablespoons butter and 1/2 teaspoon thyme and whisk just until butter is melted. Season to taste with salt and pepper. Pour sauce over fish and serve.
More about "poached lake trout food"
POACHED RAINBOW TROUT - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
5/5 (1)범주 Main Course요리 French
- Start the court bouillon by measuring the water and rice vinegar into a skillet large enough to hold the fish. Add the sliced vegetables and thyme, then cover the skillet with a lid and bring to a steady simmer. Cook for at least 10 minutes.
- While the court bouillon is simmering, gently rinse the fish under cool water and remove the heads. Season the fish inside and out with the seasoning blend. You won't need all of the seasoning.
- When ready to begin poaching, open the fish and place it skin side up into the court bouillon. It doesn't have to be submerged and you can cook several at the same time, depending on the size of the pan. (You don't have to open the fish if there's no room in the skillet. In that case, turn the fish about halfway through to cook both sides evenly.)
POACHED TROUT WITH HERBS | RECIPES | DELIA ONLINE
From deliaonline.com
요리 British범주 Waist Watchers, Fish Recipes서빙 4예상 독서 시간 1분
POACHED LAKE TROUT : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
요리 European소요 시간 30분범주 Main-Dish1회 섭취량당 칼로리 597
PERFECT POACHED FISH - THE ENDLESS MEAL®
From theendlessmeal.com
POTATO CREAM SOUP WITH POACHED EGG AND LAKE TROUT VARIATIONS
From foodperestroika.com
POACHED LAKE TROUT RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
POACHED LAKE TROUT RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
TOM KITCHIN'S POACHED WHOLE SEA TROUT | SCOTSMAN FOOD AND DRINK
From foodanddrink.scotsman.com
POACHED OCEAN TROUT | GOURMET TRAVELLER
From gourmettraveller.com.au
1978 RECIPE FOR POACHED LAKE TROUT - YOUTUBE
POACHED LAKE TROUT : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.cel02.sni.foodnetwork.com
POACHED LAKE TROUT FILLETS W/ HORSERADISH SAUCE
From justseafoodrecipes.com
POACHED RAINBOW TROUT RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
POACHED TROUT WITH MUSTARD MAYO | SBS FOOD
From sbs.com.au
POACHED TROUT WITH HOLLANDAISE SAUCE (TRUITE AU BLEU HOLLANDAISE) …
From sbs.com.au
QUICK SHALLOW-POACHED TROUT - CLEAN EATING
From cleaneatingmag.com
POACHED TROUT WITH BUTTER AND DILL SAUCE - THE LIMITED TIMES
From newsrnd.com
RAINBOW TROUT RECIPE | POACHED TROUT - WORLD …
From dantoombs.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