Poached Trout with Brown Butter Sauce
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This recipe makes 4 servings
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 |
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.
Ingredients
- 1/4 cup white wine vinegar
- 1 onion, quarted
- 1 carrot, quartered
- 1 celery rib, quartered
- 6 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 tsp whole peppercorns
- 1/2 tsp salt
- 2 trout fillets, (with skin) halved (1-1/2lb/750g total)
- Brown Butter Sauce
- 1/4 cup salted butter
- 1-1/4 tsp 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.
Source : Canadian Living Magazine: June 2009
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