Cold Poached Trout Recipes

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COLD POACHED TROUT



Cold Poached Trout image

From "The Night Before" Cookbook. They specify 'small' trout, but I think one uses the trout one HAS.

Provided by ccferne

Categories     Trout

Time 45m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 9

6 trout, fresh (cleaned, with heads removed)
3 lemons
1 teaspoon white pepper, freshly ground
6 teaspoons rosemary
salt
1 cup dry white wine
1 cup fish stock or 1 cup clam juice
1 tablespoon butter
1/2 cup onion, finely chopped

Steps:

  • Wash trout in cold water. Blot dry. Slash outside flesh diagonally, 2 or 3 cuts to each fish.
  • 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.
  • 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.
  • Remove fish carefully from liquid. Lift off skin. Store on bed of paper towels on platter covered with foil or plastic wrap.
  • Refrigerate liquid separately.
  • Just before serving, arrange trout on beds of lettuce on individual serving plates.
  • Pour over each fish 1 teaspoon of poaching liquid. Serve with mustard mayonnaise.

Nutrition Facts : Calories 308.4, Fat 12.9, SaturatedFat 3.2, Cholesterol 97.1, Sodium 160.6, Carbohydrate 8.6, Fiber 2.9, Sugar 0.9, Protein 34.6

WHOLE POACHED TROUT



Whole Poached Trout image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

1 large trout
1 cup white wine
1 onion, quartered
1 bay leaf
6 peppercorns
Kosher salt
1 cup mascarpone
A generous handful chopped fresh chives, plus more for garnish
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
1/2 English cucumber, very thinly sliced

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.

COLD POACHED TROUT WITH HORSERADISH SAUCE



Cold Poached Trout With Horseradish Sauce image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 6

Dry vermouth or white wine
2 whole trout, dressed, with or without heads
1/2 cup sour cream
1 to 2 tablespoons drained white horseradish
1 tablespoon minced dillweed
2 small Kirby cucumbers, sliced as garnish, if desired

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.

RIESLING-POACHED TROUT WITH THYME



Riesling-Poached Trout with Thyme image

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

6 tablespoons (3/4 stick) chilled butter
1 very large leek (white and pale green parts only), thinly sliced
1 carrot, peeled, cut into matchstick-size strips
4 trout, boned, butterflied
2 teaspoons minced fresh thyme
2 bay leaves, broken in half
1 cup Johannisberg Riesling

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.

POACHED TROUT



Poached Trout image

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

8 cups water
2 cups white vinegar
9 peppercorns
1 fresh bay leaf
1 carrot
1 leek
2 butterflied whole trout
5 tablespoons olive oil

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

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