Recipe courtesy of Eric Ripert
Total:
30 min
Active:
5 min
Yield:
2 servings

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.

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