- 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
- 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.
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.