Best 4 Poached Trout Recipes
Embark on a culinary journey with our exquisite poached trout recipes, a symphony of flavors that will tantalize your taste buds. These recipes showcase the delicate nature of trout, cooked to perfection in a flavorful poaching liquid. Discover a world of taste and elevate your next meal with these culinary creations. From classic poaching techniques to innovative flavor combinations, our recipes cater to every palate.
Check out the recipes below so you can choose the best recipe for yourself!
SALMON TROUT POACHED IN WHITE WINE
Categories Appetizer Poach Hanukkah Wheat/Gluten-Free Trout White Wine Winter Bon Appétit
Yield Serves 6 as a first course
Number Of Ingredients 8
Steps:
- Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
- Mix pickles and parsley in bowl. Serve fish with pickle mixture.
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
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.
RAINBOW TROUT POACHED IN COCONUT MILK
This is a South East Asian inspired dish. You can use other types of fish besides trout but I think it works best this way. I've used cod before for this. The flavours merge wonderfully in the coconut milk... Very nice with sticky rice.
Provided by becy959
Categories Curries
Time 1h
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine the coconut milk and chicken stock in a pan on a medium heat.
- Crush the end of the lemon grass stalk and add to pan.
- Roughly slice ginger (leave skin on) and add to pan.
- Thinly slice kaffir lime leaves and add to pan.
- Thinly slice chillis and add to pan.
- Add palm sugar and fish sauce to pan.
- Let mixture simmer for twenty minutes so that the flavours infuse in the liquid. Do not boil.
- Slice fish fillet into large pieces.
- Add fish to pan and cook gently for another ten or fifteen minutes until fish is cooked.
- Add the chopped up spring onions, coriander and the lime juice, stir to combine for a few minutes.
- Remove lemon grass stalk and ginger pieces.
- Serve.
Nutrition Facts : Calories 333.5, Fat 28.6, SaturatedFat 24.4, Cholesterol 3.8, Sodium 907.8, Carbohydrate 17.6, Fiber 0.5, Sugar 9.3, Protein 6.6
Tips:
- Choose the Right Trout: Opt for fresh or frozen trout fillets or steaks that are firm and have a mild, slightly briny smell.
- Proper Cleaning: Before cooking, rinse the trout fillets or steaks under cold water and pat them dry with paper towels to remove excess moisture.
- Seasoning: Generously season the trout with salt and pepper, both inside and out. You can also add other seasonings like herbs, spices, or citrus zest to enhance the flavor.
- Gentle Poaching: Bring the poaching liquid (court-bouillon or water) to a gentle simmer before adding the trout. Avoid boiling, as this can overcook the fish and make it tough.
- Cooking Time: The cooking time for poached trout depends on the thickness of the fillets or steaks. Generally, thinner pieces take about 5-7 minutes, while thicker ones may require 8-10 minutes.
- Don't Overcook: Keep an eye on the trout while it's poaching. Overcooking can make the fish dry and flaky. It's better to slightly undercook it and remove it from the heat when it's just opaque in the center.
- Garnish and Serve: Once cooked, carefully remove the trout from the poaching liquid and transfer it to a serving plate. Garnish with fresh herbs like dill, parsley, or chives, and serve immediately, accompanied by your favorite sides like steamed vegetables, roasted potatoes, or a tangy sauce.
Conclusion:
Poaching trout is a simple yet flavorful cooking method that preserves the delicate texture and mild taste of the fish. By following these tips and using high-quality ingredients, you can create a delicious and healthy poached trout dish that will impress your family and friends. Whether you prefer a classic court-bouillon or a more modern poaching liquid infused with herbs and aromatics, this versatile cooking technique allows for endless variations and flavor combinations. So, experiment with different poaching liquids and seasonings to find your perfect poached trout recipe.
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