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Poached Trout

Western.Chefs's picture
Ingredients
  Green onions 4
  Dry white wine 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small, crushed
  Salt 1 Teaspoon
  Worcestershire 1 Teaspoon
  Brook trout/Rainbow trout 2 Pound, dressed, with tails left on (About 1/2 Pound Each)
  Lemon 1 Large, thinly sliced (For Garnish)
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Fish

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