Poached Salmon Trout with Poppy Seed Vinaigrette
Salmon trout, named for its pretty pink hue, looks similar to coho salmon, but it is not salmon at all; it is a brown trout that swims from lakes and streams to the sea, and is sometimes referred to as steelhead. Brook trout and rainbow trout are also good poached, a technique that is restrained enough to preserve the delicate flavor of any of these fish.
- Servings: 4
- 2 cups white wine
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 4 medium leeks, white part only, halved lengthwise, or 4 whole baby leeks
- One 16-ounce salmon trout or coho salmon, gutted, head and tail removed
- 2 tablespoons Poppy Seed Vinaigrette
- Lemon wedges, for garnish
In a poacher or large roasting pan, combine the wine, peppercorns, and bay leaf with 1 cup of water. Bring to a boil, then reduce to a simmer. There should be about 1 to 1 1/2 inches of liquid in the pan.
Add the leeks and arrange the fish on top. Cover and simmer until the leeks are tender and the fish is opaque, 12 to 18 minutes.
Arrange the fish and leeks on a platter. Add salt and pepper and drizzle the vinaigrette on top. Garnish with lemon wedges and serve.