Poached Trout

Name: Poached Trout
Ingredients: 2 tablespoons minced fresh basil leaves; 2 tablespoons finely snipped fresh chives; 1 cup dry white wine; 3 cups water; 1 teaspoon salt; 1 tablespoon Chopped fresh tarragon; 1 tablespoon Chopped fresh rosemary; 1 tablespoon Chopped fresh dill; 2 fresh brook trout (about 12 ounces each), cleaned, heads and tails left on; 2 fresh brook trout (about 12 ounces each), cleaned, heads and tails left on; 1 strip lemon zest, 2 inches by ½ inch; Freshly ground black pepper, to taste; 3 tablespoons unsalted butter, melted Lemon wedges, for garnish; 3 tablespoons unsalted butter, melted Lemon wedges, for garnish

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This cooking liquid is quite flavorful and can be frozen for later use as a court bouillon or as stock for poaching other fish or boiling lobster. It can also be the base of a soup or of a sauce for fish. Serve the trout with small potatoes.

Ingredients

3 cups water
1 cup dry white wine
2 tablespoons

Fish course
Pescatarian
Gluten-free

Method

In a large pot or dutch oven, bring the water, wine, herbs, spices, and lemon zest to a boil. Lower the heat and simmer 10 minutes.
Gently lower the trout into the liquid. Simmer, partially covered, until firm to the touch, about 10 minutes (or 10 minutes per inch of thickness of the fish).
Using two spatulas, lift each trout out and place it on a din