Cold Poached Trout Recipes

POACHED TROUT

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.

COLD POACHED TROUT

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.

COLD POACHED TROUT WITH HORSERADISH SAUCE

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.

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.