Recipe courtesy of Eric Ripert
Poached Lake Trout
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 597
- Total Fat
- 43
- Saturated Fat
- 21
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 46
- Cholesterol
- 210
- Sodium
- 1351
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
2 cups water
1/4 cup sherry vinegar
1/2 cup sliced spring onions
1/2 carrot, thinly sliced
1/2 celery rib, thinly sliced
1 thyme sprig
2 (8-ounce) whole trout, cleaned
Fine sea salt and freshly ground white pepper
Pinch cayenne pepper
5 tablespoons unsalted butter
Directions
- Place the water, sherry vinegar, spring onion, carrot, celery, and thyme in a pot and bring to a simmer. Simmer for 10 minutes. Season the trout on the outside and in the belly with salt, pepper and a pinch of cayenne. Place in the simmering court bouillon and poach for 7 minutes, or until a skewer inserted in the thickest part of the flesh comes out warm.
- Remove the fish with a slotted spoon and set aside on a warm platter. Strain the cooking liquid and return 1/2 cup to the pot. Bring the court bouillon to a boil and add the butter slowly, 1 tablespoon at a time, whisking constantly. Continue whisking until all the butter is absorbed. Season, to taste, with salt and pepper.
- To serve, place a trout on each plate and spoon the sauce over each. Serve immediately.