Whole poached trout

2 servings

Ingredients

Quantity Ingredient
1.00 teaspoon unsalted butter
2.00 tablespoon very-small diced carrots
2.00 tablespoon very-small diced celery
¼ cup very-small diced onion
1.00 cup white wine
2.00 cup water
1.00 large pinch saffron -; (10 to 12 threads)
4.00 fresh thyme sprigs
½ teaspoon salt
¼ teaspoon white pepper
1.00 tablespoon chopped parsley
1.00 tablespoon chopped thyme
1.00 tablespoon butter
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 speckled trout - (12 to 15 oz); head off, tail-on,
1 ; gutted and split)

Directions

Butter the bottom of a large shallow poaching pan. Place the carrots, celery, onion, wine, water, saffron, thyme sprigs, salt and pepper in the pan. Bring to a boil and then reduce the heat. Place the trout into the liquid, open and skin side down. Cover and cook for 5 minutes, or until the meat is just cooked. Carefully remove it from the poaching liquid using a large spatula or two smaller ones. Place on a serving plate and keep warm. Turn up the heat on the poaching liquid and reduce until ½ cup of liquid is left. Remove the thyme sprigs, and add the chopped herbs and stir in the butter. Adjust the seasonings. Spoon the sauce over the fish. Garnish with chopped fresh parsley. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-07-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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