Poached Trout with Parsley Sauce
Parsley partners perfectly with poached fish, chicken or vegetables. Jalapeño peppers vary in strength; if yours is mild, you may choose to add the whole one.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 336 |
| pro | 30 g |
| total fat | 22 g |
| sat. fat | 4 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 80 mg |
| sodium | 305 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 15% |
| vit A | 30% |
| vit C | 58% |
| folate | 30% |
-
1/3 cup (75 mL) dry white wine
1 bay leaf
1 tsp (5 mL) whole peppercorns
1/2 tsp (2 mL) salt
Half onion, thinly sliced
3 thin slices lemon
3 sprigs fresh parsley
2 whole trout, cleaned (12 to 16 oz/375 to 500 g each)
Parsley Sauce:
1/4 cup (50 mL) extra-virgin olive oil
1/4 cup (50 mL) thinly sliced shallots
1 small clove garlic, minced
Half jalapeño pepper, seeded and minced
1-1/2 cups (375 mL) loosely packed fresh parsley
2 tsp (10 mL) capers, drained
1 tsp (5 mL) red wine vinegar
1/4 tsp (1 mL) salt
Pinch hot pepper flakes
Preparation:
Parsley Sauce: In small skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry shallots, garlic and jalapeño, 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.)
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
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