Poached Trout with Spring Vegetables Recipe
Poached Trout with Spring Vegetables
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Easy
Chef's Note

 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. 

Ingredients for 6 servings
- 6 Trout, 250 g / 9 oz. each
- 1 lemon
- 1 lemon
- 6 small bouquets of parsley
- 6 sprigs of tarragon
For the court-bouillon
- 6-9 carrots, peeled and sliced
- 2 medium onions, sliced
- 60 g (2 oz.) peas
- 60 g (2 oz.) thin green beans, cut into short lengths
- 400 ml (1 1/2 cup) white wine
- 200 ml (3/4 cup) 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 (4 tsp.) salt
- 10 peppercorns

Preparing the vegetables in court-bouillon

  1. place all the ingredients for the court-bouillon into a large saucepan; boil gently, covered, for 20 minutes; correct the seasoning. 

Preparing the trout

  1. gut and clean the trout; remove the gills and fins; wash under cold water;
  2. place into a small heatproof dish or fish poacher; 
  3. pour the hot court-bouillon over the trout and maintain at a simmer; 
  4. 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; 
  5. 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; 
  6. garnish with lemon slices, parsley and tarragon. 
A lively young fruity white wine
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