Poached Trout with Spring VegetablesTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:98.5 kcal
Proteins:9.7 g
Fats:2.9 g
Carbohydrate:6.7 g
Fibers:1.7 g
Sugar:1.4 g
Cholesterol:24.2 mg
Sodium:254.8 mg
Calcium:45.1 mg
Energy:590 kcal
Proteins:58.3 g
Fats:17.5 g
Carbohydrate:40.3 g
Fibers:9.9 g
Sugar:8.6 g
Cholesterol:145 mg
Sodium:1526.9 mg
Calcium:270.2 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
6
x
250
g
trout
1
lemon
.
*For the court-bouillon
6
carrots, peeled and sliced
2
medium onions, sliced
60
g
peas
60
g
thin green beans, cut into short lengths
400
ml
white wine
200
ml
water
3
shallots, chopped
1
bouquet garni, made from a few parsley stems, 1/2 bay leaf, a sprig of thyme and a sprig of tarragon
20
g
salt
10
peppercorns
.
*Garnish
1
lemon
6
parsley bunches
6
tarragon sprigs
METHOD
Preparing the vegetables in court-bouillon
- Place all the ingredients for the court-bouillon into a large saucepan; boil gently, covered, for 20 minutes; correct the seasoning.
Preparing the trout
- Gut and clean the trout; remove the gills and fins; wash under cold water;
- place into a small heatproof dish or fish poacher;
- pour the hot court-bouillon over the trout and maintain at a simmer;
- poach the trout for 10 minutes; remove gently with a spatula; remove the skin, beginning at the tail end and pulling slowly towards the head;
- ladle some court-bouillon that has been flavored with the juice of 1 lemon into each serving bowl; divide the vegetables among the bowls and lay the trout fillets on top;
- garnish with lemon slices, parsley and tarragon.
SOMMELIER
A lively young fruity white wineCHEF'S NOTES
It's always best to use fresh vegetables, but if necessary you could use canned or frozen vegetables.
This recipe can be made in advance. It's excellent cold: let the trout and vegetables chill in the court-bouillon.
