Under 30 Minutes

Poached Trout

Whole fish (such as this butterflied trout) are as easy to poach as fillets. This recipe works with almost any variety. Look for pink-fleshed arctic char as another option. Serve chilled over greens with horseradish for lunch. For dinner, serve warm with pureed vegetables on the side.

  • Prep:
  • Total Time:
  • Servings: 2

Source: Martha Stewart Living, April 2009


  • 8 cups water
  • 2 cups white vinegar
  • 9 peppercorns
  • 1 fresh bay leaf
  • 1 carrot
  • 1 leek
  • 2 butterflied whole trout
  • 5 tablespoons olive oil


  1. Simmer 8 cups water, 2 cups white vinegar, 9 peppercorns, 1 fresh bay leaf, and 1 carrot and 1 leek (each sliced) for 10 minutes in a large straight-sided skillet. Add 2 butterflied whole trout. Simmer for 10 minutes, until opaque, and transfer to a platter with a large spatula. Whisk 4 tablespoons poaching liquid with 5 tablespoons olive oil. Drizzle over trout.

Cook's Notes

To poach, submerge fish in a gently simmering liquid such as court bouillon, other stocks, or water flavored with aromatics including spices, citrus, or vegetables.


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