Poached Trout with Brown Butter Sauce

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2009

Ingredients

  • 1/4 cup white wine vinegar
  • 1 onion quarted
  • 1 carrots quartered
  • 1 celery rib quartered
  • 6 fresh parsley
  • 2 fresh thyme
  • 1 teaspoon whole peppercorns
  • 1/2 teaspoon salt
  • 2 trout fillets (with skin) halved (1-1/2lb/750g total)
Brown Butter Sauce:
  • 1/4 cup salted butter
  • 1 1/4 teaspoon white wine vinegar
  • 1 1/4 teaspoon sherry vinegar

Method

In saucepan, combine 6 cups (1.5 L) water, wine vinegar, onion, carrot, celery, parsley, thyme, peppercorns and salt; 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.

Nutritional facts Per serving: about

  • Sodium 195 mg
  • Protein 29 g
  • Calories 300.0
  • Total fat 20 g
  • Potassium 522 mg
  • Cholesterol 110 mg
  • Saturated fat 10 g
  • Total carbohydrate 0 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Poached Trout with Brown Butter Sauce

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