COLD POACHED TROUT
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
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
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
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.
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.
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
More about "cold poached trout recipes"
COLD TROUT WITH CUCUMBER DILL SALAD | RICARDO
From ricardocuisine.com
5/5 (6)Total Time 25 minsCategory Main DishesCalories 400 per serving
- In a large skillet, bring the wine to a boil. Add the fish and season with salt and pepper. Cover and poach for about 5 minutes. Chill completely in the cooking liquid.
- In a bowl, combine the mayonnaise with the lime juice. Season with salt and pepper. Keep half of this sauce to serve with the fish and the other half for the salad.
POACHED TROUT WITH HERBS | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine BritishCategory Waist Watchers, Fish RecipesServings 4Estimated Reading Time 1 min
COLD POACHED TROUT - IN-FISHERMAN
From in-fisherman.com
Author Chef Lucia WatsonEstimated Reading Time 1 min
16 DELICIOUS SAUCES FOR TROUT I CAN’T RESIST – HAPPY MUNCHER
From happymuncher.com
POACHED TROUT WITH LEMON BUTTER SAUCE AND PARSLEY POTATOES
From emerils.com
POACHED TROUT WITH GINGER BROTH RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
POACHED RAINBOW TROUT - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
POACHED STEELHEAD TROUT - NOSH & MORE
From noshandmore.com
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE - JULIA'S …
From juliasalbum.com
QUICK SHALLOW-POACHED TROUT - CLEAN EATING
From cleaneatingmag.com
POACHED SEA TROUT WITH CRUSHED PURPLE POTATOES, MANGO SALSA
From bbc.co.uk
COLD POACHED TROUT RECIPE - DESKTOPCOOKBOOK.COM
From desktopcookbook.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
POACHED RAINBOW TROUT RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
POACHED OCEAN TROUT | GOURMET TRAVELLER
From gourmettraveller.com.au
OLIVE OIL–POACHED TROUT RECIPE | BON APPéTIT
From bonappetit.com
POACHED TROUT IN VEGETABLE BROTH | ESSENTIAL PEPIN
From ww2.kqed.org
PERFECT POACHED FISH - THE ENDLESS MEAL®
From theendlessmeal.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #seafood #fish #dietary #low-sodium #low-calorie #low-carb #low-in-something #freshwater-fish #trout
You'll also love