Poached Trout

fish pan
Prep Time:
20 mins
Total Time:
20 mins

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


  • 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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