Poached Whole Trout with Cucumbers

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 1/3 cup lemon juice
  • 1 tablespoon white wine vinegar
  • 2 leeks (white and light green parts only), quartered
  • 1 carrots quartered
  • 1 rib celery quartered
  • 10 fresh parsley sprigs
  • 1 teaspoon peppercorns
  • 1 teaspoon salt
  • 2 English cucumbers
  • 2 whole trouts cleaned (about 2 lb/1 kg total)
  • 2 tablespoons butter

Method

In large saucepan, combine 8 cups (2 L) water, lemon juice, vinegar, leeks, carrot, celery, parsley, peppercorns and salt; 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.

Nutritional facts Per serving: about

  • Sodium 168 mg
  • Protein 39 g
  • Calories 331.0
  • Total fat 17 g
  • Potassium 877 mg
  • Cholesterol 122 mg
  • Saturated fat 7 g
  • Total carbohydrate 3 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Poached Whole Trout with Cucumbers

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