Poached Whole Trout with Cucumbers
2 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 331331 cal |
| pro | 39 g39g pro |
| total fat | 17 g17g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 3 g3g carb |
| fibre | 1 g1g fibre |
| chol | 122 mg122mg chol |
| sodium | 168 mg168mg sodium |
| potassium | 877 mg877mg potassium |
| % RDI: | - |
| calcium | 1414 calcium |
| iron | 55 iron |
| vit A | 1919 vit A |
| vit C | 1313 vit C |
| folate | 2323 folate |
- Preparation time: 10 minutes
- Total time : 40 minutes
Ingredients
- 1/3 cup lemon juice 1/3 cup lemon juice
- 1 tbsp white wine vinegar 1 tbsp white wine vinegar
- 2 leeks , (white and light green parts only), quartered2 leeks, (white and light green parts only), quartered
- 1 carrot , quartered1 carrot, quartered
- 1 rib celery , quartered1 rib celery, quartered
- 10 fresh parsley sprigs 10 fresh parsley sprigs
- 1 tsp peppercorns 1 tsp peppercorns
- 1 tsp salt 1 tsp salt
- 2 English cucumbers 2 English cucumbers
- 2 whole trouts , cleaned (about 2 lb/1 kg total)2 whole trouts, cleaned (about 2 lb/1 kg total)
- 2 tbsp butter 2 tbsp butter
Preparation
In large saucepan, combine 8 cups (2 L) water, lemon juice, vinegar, leeks, carrot, celery, parsley, peppercorns and sa< bring to boil. Reduce heat, cover and simmer for 10 minutes. Strain and return liquid to pan; bring to simmer.
Meanwhile, peel, halve and seed cucumbers; cut into 1/4-inch (5 mm)thick slices. Add cucumbers to pan; cover and simmer until tender, about 8 minutes. Using slotted spoon, transfer to warmed platter.
Pour poaching liquid into small roasting pan; add fish. Cover and cook in 375°F (190°C) oven until fish flakes easily when tested with fork, 10 to 15 minutes.
Transfer fish to work surface. Make incision at head and tail; peel off and discard skin. Place fish on cucumbers on platter; keep warm.
In small saucepan, bring 1 cup (250 mL) of the poaching liquid to boil; boil until reduced to 1/4 cup (50 mL), about 8 minutes. Whisk in butter. Pour over fish.
Meanwhile, peel, halve and seed cucumbers; cut into 1/4-inch (5 mm)thick slices. Add cucumbers to pan; cover and simmer until tender, about 8 minutes. Using slotted spoon, transfer to warmed platter.
Pour poaching liquid into small roasting pan; add fish. Cover and cook in 375°F (190°C) oven until fish flakes easily when tested with fork, 10 to 15 minutes.
Transfer fish to work surface. Make incision at head and tail; peel off and discard skin. Place fish on cucumbers on platter; keep warm.
In small saucepan, bring 1 cup (250 mL) of the poaching liquid to boil; boil until reduced to 1/4 cup (50 mL), about 8 minutes. Whisk in butter. Pour over fish.
Source : Canadian Living Magazine: May 2010
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