Poached Trout with Brown Butter Sauce
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Our fishing guide prepared this over an open fire. I was in absolute awe of his culinary skill as he poached a trout in one pot and swirled together a quick brown butter sauce in a skillet. The results are equally delicious at home.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 300 |
| pro | 29 g |
| total fat | 20 g |
| sat. fat | 10 g |
| carb | 0 g |
| fibre | 0 g |
| chol | 110 mg |
| sodium | 195 mg |
| potassium | 522 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 3% |
| vit A | 20% |
| vit C | 7% |
| folate | 13% |
Suggested Recipes
-
1/4 cup (50 mL) white wine vinegar
1 each onion, carrot and rib celery, quartered
6 sprigs fresh parsley
2 sprigs fresh thyme
1 tsp (5 mL) whole peppercorns
1/2 tsp (2 mL) salt
2 trout fillets (with skin), halved (1-1/2 lb/750 g total)
Brown butter Sauce:
1/4 cup (50 mL) salted butter
1-1/4 tsp (6 mL) white wine vinegar or sherry vinegar
Preparation:
In saucepan, combine 6 cups (1.5 L) water, wine vinegar, onion, carrot, celery, parsley, thyme, peppercorns and sa< bring to boil. Reduce heat; cover and simmer for 10 minutes.
Add trout to liquid; cook, covered, at bare simmer until fish flakes easily when tested, about 6 minutes. Remove fish and take off skin; transfer to platter.
Brown Butter Sauce: Meanwhile, in skillet, melt butter over medium heat until foamy and nutty brown, about 5 minutes. Whisk in vinegar; drizzle over fish.
Add trout to liquid; cook, covered, at bare simmer until fish flakes easily when tested, about 6 minutes. Remove fish and take off skin; transfer to platter.
Brown Butter Sauce: Meanwhile, in skillet, melt butter over medium heat until foamy and nutty brown, about 5 minutes. Whisk in vinegar; drizzle over fish.
Tags:
Main Course; Fish; Vegetables; Cheese/Other Dairy; Poach; Skillet;
Source
Canadian Living Magazine: June 2009
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