Whole Poached Trout Recipes

POACHED TROUT

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 8

Poached Trout image

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.

Nutrition Facts : Calories 661 g, Protein 81 g, SaturatedFat 7 g

Ingredients

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

BAKED FRESH RAINBOW TROUT

Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.

Provided by In-a-Pickle

Categories Seafood Fish

Time 30m

Yield 6

Number Of Ingredients 8

Baked Fresh Rainbow Trout image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g

Ingredients

2 teaspoons olive oil, or to taste
2 whole rainbow trout, gutted and cleaned, heads and tails still on
¼ teaspoon dried dill weed
¼ teaspoon dried thyme
salt and freshly ground black pepper to taste
½ large onion, sliced
2 thin slices lemon
2 tablespoons hot water

POACHED LAKE TROUT

Provided by Food Network

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Poached Lake Trout image

Steps:

Place the water, sherry vinegar, spring onion, carrot, celery, and thyme in a pot and bring to a simmer. Simmer for 10 minutes. Season the trout on the outside and in the belly with salt, pepper and a pinch of cayenne. Place in the simmering court bouillon and poach for 7 minutes, or until a skewer inserted in the thickest part of the flesh comes out warm.
Remove the fish with a slotted spoon and set aside on a warm platter. Strain the cooking liquid and return 1/2 cup to the pot. Bring the court bouillon to a boil and add the butter slowly, 1 tablespoon at a time, whisking constantly. Continue whisking until all the butter is absorbed. Season, to taste, with salt and pepper.
To serve, place a trout on each plate and spoon the sauce over each. Serve immediately.

Ingredients

2 cups water
1/4 cup sherry vinegar
1/2 cup sliced spring onions
1/2 carrot, thinly sliced
1/2 celery rib, thinly sliced
1 thyme sprig
2 (8-ounce) whole trout, cleaned
Fine sea salt and freshly ground white pepper
Pinch cayenne pepper
5 tablespoons unsalted butter

COLD POACHED TROUT WITH HORSERADISH SAUCE

Provided by Marian Burros

Categories dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 6

Cold Poached Trout With Horseradish Sauce image

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.

Ingredients

Dry vermouth or white wine
2 whole trout, dressed, with or without heads
1/2 cup sour cream
1 to 2 tablespoons drained white horseradish
1 tablespoon minced dillweed
2 small Kirby cucumbers, sliced as garnish, if desired

More about "whole poached trout recipes"

PERFECT POACHED FISH - THE ENDLESS MEAL®

Web Feb 11, 2015 Add all the ingredients (except the fish) along with a couple of inches of water to a large skillet with high sides. Heat until it reaches …
From theendlessmeal.com
5/5 (40)
Total Time 15 mins
Category Dinner
Calories 191 per serving

Put all the ingredients, except the fish, in a large skillet with high sides and add at least 2 inches of water. Heat the water over medium heat until it reaches 140 degrees Fahrenheit, or until it is steaming, the water is moving around but not bubbling at all. You should be able to dip your finger into the water very briefly without burning it. (Be careful if you do this, though. I don’t want you to hurt yourself!) Reduce the heat to medium-low.
Once the water is at 140 degrees, slide the fish into the pot. If there is not enough water to cover the fish, add a little more. The trick here is that you want the water to remain at a fairly constant 140 degrees so that the fish doesn’t overcook.
The fish is ready once it reaches an internal temperature of 140 degrees. Without a thermometer, you can test for doneness by seeing if the flesh flakes easily from the fish. A salmon fillet will take approximately 10 minutes to poach. The poaching time will vary depending on the thickness of the fish. Remember though, that as long as the water does not rise above 140 degrees you will not overcook your fish.
Carefully remove the fish from the poaching liquid using a slotted spatula and serve it immediately.

Whole Poached Trout Recipes

POACHED TROUT

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.

BAKED FRESH RAINBOW TROUT

POACHED LAKE TROUT

COLD POACHED TROUT WITH HORSERADISH SAUCE

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