Cold Poached Trout Recipe
Ingredients
| COURT BOUILLON | ||
| Water | 2 Cup (16 tbs) | |
| Chablis - 1 1/4 cups or other dry white wine | ||
| Celery | 3/4 Cup (16 tbs), chopped | |
| Onion | 1 Large, peeled | |
| Parsley sprigs | 3 | |
| Lemon slices | 6 | |
| Carrot - 1 large, sliced diagonally | ||
| Bay leaf | 1 | |
| Salt | 1 Tablespoon | |
| Frozen boned Trout - (10-oz size) 6, thawed or Fresh trout - 6 (14-oz size), boned and heads removed | ||
| Watercress sprigs | ||
| Lemon wedges | ||
Directions
MAKING
1) To prepare court bouillon, in a large (12-inch) skillet. Add 2 cups water with Chablis, celery, onion, parsley, lemon slices, carrot, bay leaf and salt.
2) Boil it, reduce heat. Cover and simmer for 10 minutes.
3) Add trout to pan and cover tightly.
4) Boil over medium heat. Decrease heat and simmer for 5 to 10 minutes.
5) Remove pan from heat.
6) Cool and refrigerate fish in court bouillon overnight.
SERVING
7) Put trout on serving platter.
8) Brush with court bouillon.
9) Garnish with watercress and lemon wedges.
10) Serve with Sauce Verte or Hollandaise if you like
1) To prepare court bouillon, in a large (12-inch) skillet. Add 2 cups water with Chablis, celery, onion, parsley, lemon slices, carrot, bay leaf and salt.
2) Boil it, reduce heat. Cover and simmer for 10 minutes.
3) Add trout to pan and cover tightly.
4) Boil over medium heat. Decrease heat and simmer for 5 to 10 minutes.
5) Remove pan from heat.
6) Cool and refrigerate fish in court bouillon overnight.
SERVING
7) Put trout on serving platter.
8) Brush with court bouillon.
9) Garnish with watercress and lemon wedges.
10) Serve with Sauce Verte or Hollandaise if you like
Chef
