Best Cold Poached Trout Recipes

COLD POACHED TROUT WITH HORSERADISH SAUCE

Cold Poached Trout With Horseradish Sauce image

Provided by Marian Burros

Categories dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 6

Ingredients

Dry vermouth or white wine
2 whole trout, dressed, with or without heads
1/2 cup sour cream
1 to 2 tablespoons drained white horseradish
1 tablespoon minced dillweed
2 small Kirby cucumbers, sliced as garnish, if desired

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.

COLD POACHED TROUT

Cold Poached Trout image

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

Ingredients

6 trout, fresh (cleaned, with heads removed)
3 lemons
1 teaspoon white pepper, freshly ground
6 teaspoons rosemary
salt
1 cup dry white wine
1 cup fish stock or 1 cup clam juice
1 tablespoon butter
1/2 cup onion, finely chopped

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

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