Poached Trout with Parsley Sauce

By The Canadian Living Test Kitchen

14 people added this to their Recipe Box

Poached Trout with Parsley Sauce
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	336336 cal
pro	30 g30g pro
total fat	22 g22g total fat
sat. fat	4 g4g sat. fat
carb	4 g4g carb
fibre	1 g1g fibre
chol	80 mg80mg chol
sodium	305 mg305mg sodium
% RDI:	-
calcium	1313 calcium
iron	1515 iron
vit A	3030 vit A
vit C	5858 vit C
folate	3030 folate

More great recipes from this menu:

Parsley partners perfectly with poached fish, chicken or vegetables. Jalapeno peppers vary in strength; if yours is mild, you may choose to add the whole one.

Ingredients

1/3 cup dry white wine 1/3 1/3cup cupdry white wine
1 bay leaf 1 1bay leafbay leaves
1 tsp whole peppercorns 1 1tsp tspwhole peppercorns
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 onion , thinly sliced1/2 1/2oniononions, thinly sliced
3 thin slices lemon 3 3thin slices lemon
3 sprigs fresh parsley 3 3sprigs sprigsfresh parsley
2 2whole troutwhole trouts, cleaned (12 - 16 oz/375 - 500 g each)
Parsley sauce
1/4 cup extra virgin olive oil 1/4 1/4cup cupextra virgin olive oil
1/4 cup thinly sliced shallots 1/4 1/4cup cupthinly sliced shallotshallots
1 clove garlic , minced1 1clove clovegarlic, minced
1/2 1/2jalapeño pepperjalapeño peppers, seeded and minced
1-1/2 1-1/2cups cupsloosely packed fresh parsley
2 tsp capers , drained2 2tsp tspcapercapers, drained
1 tsp red wine vinegar 1 1tsp tspred wine vinegar
1/4 tsp salt 1/4 1/4tsp tspsalt
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes

Preparation

Parsley Sauce: In small skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry shallots, garlic and jalapeno, stirring often, until softened, 3 minutes. Transfer to food processor. Add parsley, remaining oil, capers, vinegar, salt and hot pepper flakes; process until fairly smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In shallow Dutch oven or skillet large enough to hold fish in single layer, combine 8 cups (2 L) water, wine, bay leaf, peppercorns, salt, onion, lemon and parsley; cover and bring to boil. Reduce heat and simmer for 10 minutes. Add trout, submerging completely. Cover and poach, maintaining simmer, until fish is opaque when tested, 12 to 15 minutes.

Using 2 slotted spatulas, transfer fish to serving platter. Peel off skin, leaving head and tail intact. Serve warm or refrigerate until chilled, about 1 hour. Serve with Parsley Sauce. (Make-ahead: Cover and refrigerate fish and sauce separately for up to 24 hours.)

Additional information : Tip: You can replace the whole trout with boneless trout fillets (leave skin intact) or salmon fillets; reduce poaching time to 8 to 10 minutes.

Source : Canadian Living Magazine: May 2007