Simple method to cook fish
with great results.
Poached
Trout
3 cups water
1 cup white wine
1 celery rib, chopped
1 carrot, peeled, and chopped
1 tablespoon chopped fresh flat-leaf parsley
1 bay leaf
6 peppercorns
1 teaspoon salt
3/4 pound trout filet
1 lemon, sliced
- Combine water, wine, celery,
carrot, parsley, bay leaf, peppercorns and salt in a large saucepan.
Bring to a boil, reduce the heat, cover, and simmer for 10 minutes.
Add trout and simmer, partially covered, for 10 to 12 minutes
or until fish flakes easily when tested with a fork at the thickest
part.
Remove fish; set aside and keep warm. Strain poaching liquid
and return to pot; bring to boil and reduce by half.
- Serve fish with reduced
poaching liquid and sliced lemon.
Makes 3 servings.
Note: Handle all poached
fish as delicately as possible.
loading
|
