• >
  • Recipes
  • >
  • Whole Poached Trout

Whole Poached Trout

Photo: Whole Poached Trout

TOTAL TIME: 1 hr 45 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 15 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • For the trout
  • 1 large trout
  • 1 cup white wine
  • 1 onion, quartered
  • 1 bay leaf
  • 6 peppercorns
  • Kosher salt
    • For the topping
    • 1 cup mascarpone
    • A generous handful chopped fresh chives, plus more for garnish
    • Zest and juice of 1/2 lemon
    • Kosher salt and freshly ground black pepper
    • 1/2 English cucumber, very thinly sliced
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Lay the trout in a poacher or roasting pan. Pour the wine in, and add enough water to cover. Drop in the onion, bay leaf and peppercorns. Season the water with salt. Cover, and bring just to a boil. Turn off the heat and leave to cool to room temperature. Transfer the fish to a serving platter. Let sit 30 minutes, and then drain off any excess liquid. Pat dry. Remove the skin from the fish, leaving the head and tail intact.

    Prepare the cream mixture by beating the mascarpone with the chives, lemon zest and juice, salt and pepper. Cut down the back of the fish and open out the fillets. Remove the bones. Spread most of the cream mixture inside and sandwich the fillets back together. Spread the cream in a thin layer of the remaining cream over the flesh of the fish. Lay over cucumber slices to cover the flesh completely, like fish scales. Lay a chive flower over the eye. Serve.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    4

    Newest Ratings and Reviews

    Read all 1 reviews

    • on September 06, 2012

      Flag

      This was a great new way for me to prepare the whole trout my husband catches. I usually steam them whole in parchment, and he loves it, but it gets boring all the time. I followed the recipe exactly and it was really moist and tender. A bit messy pulling off the skin and making sure all the bones were out, which in turn kind of messed up the fish for presentation. I think if you have great patience you could make it look as good as hers ; The cream mixture was wonderful and really made the dish. I used a whole bottle of wine to poach the fish with no water, but added the rest of the indregients. I would call this recipe easy, but time consuming in the end with the peeling of the skin and bones and then placing all those cucumber slices (which fell off mine, so we ate them as a side dish

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How