Poached Lake Trout Recipe

Name: Poached Lake Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/4 cup sherry vinegar; 1/2 cup sliced spring onions; 1/2 carrot, thinly sliced; 1/2 celery rib, thinly sliced; 1 thyme sprig; 2 (8-ounce) whole trout, cleaned; Fine sea salt and freshly ground white pepper; Pinch cayenne pepper; 5 tablespoons unsalted butter

Servings: persons

2 cups water
1/4 cup sherry vinegar
1/2 cup sliced spring onions
1/2 carrot, thinly sliced
1/2 celery rib, thinly sliced
1 thyme sprig
2 (8-ounce) whole trout, cleaned
Fine sea salt and freshly ground white pepper
Pinch cayenne pepper
5 tablespoons unsalted butter

1
Place the water, sherry vinegar, spring onion, carrot, celery, and thyme in a pot and bring to a simmer.
2
Simmer for 10 minutes.
3
Season the trout on the outside and in the belly with salt, pepper and a pinch of cayenne.
4
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.
5
Remove the fish with a slotted spoon and set aside on a warm platter.
6
Strain the cooking liquid and return 1/2 cup to the pot.
7
Bring the court bouillon to a boil and add the butter slowly, 1 tablespoon at a time, whisking constantly.
8
Continue whisking until all the butter is absorbed.
9
Season, to taste, with salt and pepper.
10
To serve, place a trout on each plate and spoon the sauce over each.
11
Serve immediately.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups water, 1/4 cup sherry vinegar, 1/2 cup sliced spring onions, 1/2 carrot, thinly sliced, and more.

Yes, Poached Lake Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Lake Trout

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