Cold Poached Trout

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.