Whole Poached Trout

Recipe Ingredients

1 teaspoon	5ml	Unsalted butter
2 tablespoons	30ml	Very-small diced carrots
2 tablespoons	30ml	Very-small diced celery
1/4 cup	15g / 0.5oz	Very-small diced onion
1 cup	237ml	White wine
2 cups	474ml	Water
1		Saffron - (10 to 12 threads)
4		Fresh thyme sprigs
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	White pepper
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped thyme
1 tablespoon	15ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Speckled trout - (12 to 15 oz) - head off, tail-on, gutted and split)

Recipe Instructions

Butter the bottom of a large shallow poaching pan. Place the carrots, celery, onion, wine, water, saffron, thyme sprigs, salt and pepper in the pan. Bring to a boil and then reduce the heat. Place the trout into the liquid, open and skin side down. Cover and cook for 5 minutes, or until the meat is just cooked. Carefully remove it from the poaching liquid using a large spatula or two smaller ones. Place on a serving plate and keep warm.

Turn up the heat on the poaching liquid and reduce until 1/2 cup of liquid is left. Remove the thyme sprigs, and add the chopped herbs and stir in the butter. Adjust the seasonings. Spoon the sauce over the fish. Garnish with chopped fresh parsley.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.