Best Whole Poached Trout Recipes

Poached Lake Trout image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 10

2 cups water
1/4 cup sherry vinegar
1/2 cup sliced spring onions
1/2 carrot, thinly sliced
1/2 celery rib, thinly sliced
1 thyme sprig
2 (8-ounce) whole trout, cleaned
Fine sea salt and freshly ground white pepper
Pinch cayenne pepper
5 tablespoons unsalted butter

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.

Poached Fillet of Trout image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1 1/4 cups fish or chicken stock
Kosher salt
1 cup couscous
1 cup diced, blanched mixed vegetables such as carrots, celery, zucchini, scallions, yellows squash, and red pepper
1 egg
1/4 cup mixed chopped tarragon, dill and parsley leaves
Lemon juice, to taste
4 trout fillets
Kosher salt and freshly ground black pepper
3 tablespoons butter
1/4 cup diced shallots
1 cup dry white wine
1 tablespoon lemon juice
Pinch saffron, crumbled
8 shrimp, peeled and deveined
1 sprig tarragon
1 sprig dill
2 sprigs parsley
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 fresh dill sprigs
4 lemon twists
Chopped parsley, for garnish

Steps:

Preheat the oven to 400 degrees F.
To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.
To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.
Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.
To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.
Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.

Cold Poached Trout With Horseradish Sauce image

Provided by Marian Burros

Time 20m

Yield 2 servings

Number Of Ingredients 6

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.

Riesling-Poached Trout with Thyme image

Yield Makes 4 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) chilled butter
1 very large leek (white and pale green parts only), thinly sliced
1 carrot, peeled, cut into matchstick-size strips
4 trout, boned, butterflied
2 teaspoons minced fresh thyme
2 bay leaves, broken in half
1 cup Johannisberg Riesling

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.