Tested till perfect Poached Trout with Parsley Sauce
Poached Trout with Parsley Sauce
Photography by Matthew Kimura

Poached Trout with Parsley Sauce

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1/3 cup 1/3cupdry white wine
  • 1 1bay leafbay leaves
  • 1 tsp 1tspwhole peppercorns
  • 1/2 tsp 1/2tspsalt
  • 1/2 1/2oniononions, thinly sliced
  • 3 3thin slices lemon
  • 3 sprigs 3sprigsfresh parsley
  • 2 2whole troutwhole trouts, cleaned (12 - 16 oz/375 - 500 g each)

Parsley sauce

  • 1/4 cup 1/4cupextra virgin olive oil
  • 1/4 cup 1/4cupthinly sliced shallotshallots
  • 1 clove 1clovegarlic, minced
  • 1/2 1/2jalapeño pepperjalapeño peppers, seeded and minced
  • 1-1/2 cups 1-1/2cupsloosely packed fresh parsley
  • 2 tsp 2tspcapercapers, drained
  • 1 tsp 1tspred wine vinegar
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchhot pepper flakes
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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.

Nutritional Information Per serving: about

cal 336 pro 30g total fat 22g sat. fat 4g
carb 4g fibre 1g chol 80mg sodium 305mg

% RDI:

calcium 13 iron 15 vit A 30 vit C 58
folate 30
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