Cold Poached Trout

Name: Cold Poached Trout
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

9 ingredients

7 steps

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

Directions

1

Wash trout in cold water. Blot dry. Slash outside flesh diagonally, 2 or 3 cuts to each fish.
2

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.
3

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.
4

Remove fish carefully from liquid. Lift off skin. Store on bed of paper towels on platter covered with foil or plastic wrap.
5

Refrigerate liquid separately.
6

Just before serving, arrange trout on beds of lettuce on individual serving plates.
7

Pour over each fish 1 teaspoon of poaching liquid. Serve with mustard mayonnaise.