Riesling Poached Trout With Thyme Recipes

POACHED LAKE TROUT

Steps:

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

RIESLING-POACHED TROUT WITH THYME

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.

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME

Steps:

• Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
• In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.