Wednesday, March 19, 2008

Poached Trout

1¾ pound steelhead trout loin (or trout of your choice)
juice of 1 lemon
4 tablespoons butter
½ large onion, sliced
1 sprig mint
4 sprigs thyme
2 cloves whole garlic
3 sprigs tarragon
12 chives
10 ounces chicken broth
¾ cup white wine

Heat a large, deep skillet. Combine lemon juice, butter, onion, mint, thyme, garlic, tarragon, chives, broth and wine in pan. Bring to a strong simmer, then add trout and cover. Cook for 35 minutes. Serves 4.

This is an easy, low-effort quick fish recipe. The beautiful thing about poaching fish is that while many people are afraid to cook fish, it is nearly impossible to mess up when you're poaching it.

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