Whole Poached Trout
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
58
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Lay the trout in a poacher or roasting pan
2
Pour the wine in, and add enough water to cover
3
Drop in the onion, bay leaf and peppercorns
4
Season the water with salt
5
Cover, and bring just to a boil
6
Turn off the heat and leave to cool to room temperature
7
Transfer the fish to a serving platter
8
Let sit 30 minutes, and then drain off any excess liquid
9
Pat dry
10
Remove the skin from the fish, leaving the head and tail intact
11
Prepare the cream mixture by beating the mascarpone with the chives, lemon zest and juice, salt and pepper
12
Cut down the back of the fish and open out the fillets
13
Remove the bones
14
Spread most of the cream mixture inside and sandwich the fillets back together
15
Spread the cream in a thin layer of the remaining cream over the flesh of the fish
16
Lay over cucumber slices to cover the flesh completely, like fish scales
17
Lay a chive flower over the eye
18
Serve