Cold Poached Trout With Horseradish Sauce Recipes

Steps:

• 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.

Steps:

• To make the fish cream sauce: In a medium saucepan, combine the chicken stock, fish stock, mussels, white wine, mushrooms, peppercorns, parsley, and chervil stalk together. Season with salt and pepper. Cook on medium high heat and reduce until about 3/4 of the liquid remains Remove the mussel shells and mussels. Add the cream and reduce further by half. Keep warm.
• To make the poached turbot: In a medium pot of boiling water, cook 8-ounces of the fresh peas until almost overcooked. Drain well and season with salt and pepper. Transfer to a food processor and puree.
• Cut the iceberg lettuce into fine strips or shreds. Boil the remaining peas and when just cooked, remove with a slotted spoon to a bowl of cold water. In a large skillet, heat 2 tablespoons of the butter on medium-low heat. Add the shallots and garlic and sweat them, about 4 minutes. Then add the whole and pureed peas and iceberg lettuce, cook until lettuce has wilted. Season with salt and pepper, and keep warm.
• In a large wide saucepan, combine the wine and chicken stock together. Bring up to a mild simmer on low heat. Add the turbot and lightly poach. When almost cooked, about 8 minutes, add the langoustines and cook for an additional for 2 minutes. Remove the fish and langoustines, and keep warm.
• In a medium skillet, heat the remaining 2 tablespoons butter on medium-high heat. Add the giroles and cook until soft. Drain well and set aside.
• Combine the reserved fish cream, horseradish cream, cayenne, and lemon juice. Finish with a spoon of whipped cream and using a hand blender, mix well together.
• To serve, place a large spoonful of the pea puree in the center of the plate and decorate with 5 pieces of buttered asparagus around the plate. Sprinkle with giroles. Place the turbot on top of the puree and 2 pieces of langoustines on top of the fish. Spoon some of horseradish cream sauce on top and garnish with sliced truffles and parsley.

Steps:

• Bring enough vermouth or wine to rolling boil to cover trout halfway. Add trout and return to rolling boil. Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes. Remove from pan and cool. When cool enough to handle remove skin of the fish.
• Combine sour cream, horseradish and dill weed for dressing.
• Trout may be served cool or cold with sour cream dressing. Garnish with cucumber slices, if desired.

Steps:

• Lay the trout in a poacher or roasting pan. Pour the wine in, and add enough water to cover. Drop in the onion, bay leaf and peppercorns. Season the water with salt. Cover, and bring just to a boil. Turn off the heat and leave to cool to room temperature. Transfer the fish to a serving platter. Let sit 30 minutes, and then drain off any excess liquid. Pat dry. Remove the skin from the fish, leaving the head and tail intact.
• Prepare the cream mixture by beating the mascarpone with the chives, lemon zest and juice, salt and pepper. Cut down the back of the fish and open out the fillets. Remove the bones. Spread most of the cream mixture inside and sandwich the fillets back together. Spread the cream in a thin layer of the remaining cream over the flesh of the fish. Lay over cucumber slices to cover the flesh completely, like fish scales. Lay a chive flower over the eye. Serve.

Steps:

• Preheat oven to 450°F. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced leek and carrot strips; sauté until crisp-tender, about 5 minutes. Open fish flat and arrange skin side down in large roasting pan. Sprinkle fish with salt and pepper and 1 1/2 teaspoons minced fresh thyme. Top with leek and carrot mixture and bay leaves. Dot with 2 tablespoons butter. Pour Riesling over fish.
• Bake fish until just opaque in center, about 15 minutes. Transfer fish and vegetables to plates. Tent with foil to keep warm. Pour pan juices into heavy medium saucepan. Boil until reduced to 3/4 cup, about 6 minutes. Discard bay leaves. Add remaining 3 tablespoons butter and 1/2 teaspoon thyme and whisk just until butter is melted. Season to taste with salt and pepper. Pour sauce over fish and serve.

Steps:

• Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes.
• Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley.
• For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.

Steps:

• Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
• Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.