Poached Trout - Martha Stewart Recipes

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Poached Trout

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    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.
    Martha Stewart Living, April 2009
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 2
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    Ingredients

    • 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

    Directions

    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 Note

    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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