Poached Trout Recipe
Ingredients
| Green onions | 4 | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 1 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| 4 brook or rainbow trout (about 1/2 pound each), dressed, with tails left on | ||
| Lemon | 1 Large, thinly sliced | |
Directions
1. Reserve one 4-inch piece of green onion for garnish. Thinly slice remaining green onions.
2. In 12-inch skillet over high heat, heat sliced green onions, wine, water, garlic, salt, and Worcestershire to boiling. Add 2 trout and heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, until fish flakes easily when tested with a fork.
3. Carefully place fish on warm platter; keep warm. Repeat with remaining fish. Pour pan liquid over fish. Garnish with lemon slices and reserved green onion.
2. In 12-inch skillet over high heat, heat sliced green onions, wine, water, garlic, salt, and Worcestershire to boiling. Add 2 trout and heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, until fish flakes easily when tested with a fork.
3. Carefully place fish on warm platter; keep warm. Repeat with remaining fish. Pour pan liquid over fish. Garnish with lemon slices and reserved green onion.
Chef
