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
Brown Butter Sauce:
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
- Folate 13.0
- Calcium 9.0
- Vitamin A 20.0
- Vitamin C 7.0
