Poached Fillet of Trout

Total Time:
1 hr 10 min
Prep:
45 min
Inactive:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Couscous:
  • 1 1/4 cups fish or chicken stock
  • Kosher salt
  • 1 cup couscous
  • 1 cup diced, blanched mixed vegetables such as carrots, celery, zucchini, scallions, yellows squash, and red pepper
  • 1 egg
  • 1/4 cup mixed chopped tarragon, dill and parsley leaves
  • Lemon juice, to taste
  • Stuffed trout:
  • 4 trout fillets
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons butter
  • 1/4 cup diced shallots
  • 1 cup dry white wine
  • 1 tablespoon lemon juice
  • Pinch saffron, crumbled
  • 8 shrimp, peeled and deveined
  • 1 sprig tarragon
  • 1 sprig dill
  • 2 sprigs parsley
  • Cream Sauce:
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 4 fresh dill sprigs
  • 4 lemon twists
  • Chopped parsley, for garnish
Directions

Preheat the oven to 400 degrees F.

To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.

To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.

Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.

To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.

Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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