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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.

Source: Martha Stewart Living, April 2009
Total Time Prep Servings



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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