Best 4 Poached Trout Recipes
Poached trout is a classic dish that is both elegant and flavorful. The gentle cooking method preserves the delicate texture of the fish, while the poaching liquid imparts a subtle flavor. This dish is perfect for a light lunch or dinner, and it can be served with a variety of accompaniments, such as roasted vegetables, mashed potatoes, or a simple green salad. With just a few simple ingredients and a little bit of time, you can create a delicious and impressive poached trout meal that will delight your taste buds.
Here are our top 4 tried and tested recipes!
SALMON TROUT POACHED IN WHITE WINE
Categories Appetizer Poach Hanukkah Wheat/Gluten-Free Trout White Wine Winter Bon Appétit
Yield Serves 6 as a first course
Number Of Ingredients 8
Steps:
- Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
- Mix pickles and parsley in bowl. Serve fish with pickle mixture.
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
COLD POACHED TROUT WITH HORSERADISH SAUCE
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring enough vermouth or wine to rolling boil to cover trout halfway. Add trout and return to rolling boil. Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes. Remove from pan and cool. When cool enough to handle remove skin of the fish.
- Combine sour cream, horseradish and dill weed for dressing.
- Trout may be served cool or cold with sour cream dressing. Garnish with cucumber slices, if desired.
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
Tips:
- Choose the right trout: Select fresh, firm trout with bright eyes and red gills. Avoid fish with a slimy or discoloured coating.
- Prepare the trout: Clean and gut the trout, removing any scales and fins. Rinse the fish thoroughly under cold water.
- Use a flavorful poaching liquid: The poaching liquid should be flavorful and aromatic. Common ingredients include white wine, lemon juice, herbs, and spices.
- Gently poach the trout: Bring the poaching liquid to a gentle simmer and carefully place the trout fillets in the liquid. Avoid boiling the liquid, as this will toughen the fish.
- Cook the trout until it is just cooked through: The trout is cooked when it is opaque and flakes easily with a fork. Avoid overcooking, as this will dry out the fish.
- Serve the trout immediately: Poached trout is best served immediately, while it is still hot and flaky. It can be served with a variety of sauces, such as lemon butter sauce, tartar sauce, or hollandaise sauce.
Conclusion:
Poached trout is a delicious and healthy dish that is easy to prepare. By following these tips, you can create a flavorful and succulent poached trout that will impress your family and friends. Whether you are a beginner cook or a seasoned pro, poached trout is a great option for a quick and easy meal. So next time you are looking for a healthy and delicious seafood dish, give poached trout a try!
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