| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Fixed | 1 | Servings | |
INGREDIENTS
| 4 | Whole Trout; cleaned | |
| Basic poaching liquid | ||
| Parsley sprigs | ||
| Lemon wedges | ||
| 1 | c | Sour cream |
| 4 | ts | Lemon juice |
| 3/4 | ts | Salt |
| 1/2 | ts | Dillweed |
| 1 | md | Onion; sliced |
| 6 | Whole black peppers | |
| 2 | Whole allspice | |
| 3 | tb | Lemon juice or white wine Vinegar |
| 1 | Bay leaf | |
| 1 | ts | Salt |
| 1/2 | c | Dry white wine; (or water) |
| 1 | qt | Water |
INSTRUCTIONS
About 3-4 hours before you intend to serve, poach trout in basic poaching liquid (recipe and directions follow). When done, transfer to a serving platter and let cool; then cover and chill. About 10 minutes before serving time, remove cover from fish and, holding fish in place with wide spatula, drain off and discard any juices that might have collected on platter. Wipe platter and garnish with parsley sprigs and lemon wedges. In a bowl, combine sour cream, lemon juice, salt and dill weed. Mix thoroughly. Serve sauce in small serving bowl to spoon over fish. Basic Poaching Liquid In a poaching pan or 3-quart pan, combine onion, whole black peppers, whole allspice, lemon juice or white wine vinegar, bay leaf, salt, dry white wine (or water), (you will need just enough to cover fish pieces, so amount of water and wine may be varied accordingly). Cover and simmer ingredients for at least 20 minutes. Recipe may be doubled or tripled if larger amounts are needed (if so, simmer ingredients for 30 minutes to 1 hour). Poaching liquid may be reused several times - it will simply acquire more flavor, the more often it is used. However, liquid should not be stored in the refrigerator longer than 2 days; freeze in an airtight container if longer storage is necessary. How to Poach Bring poaching liquid to a boil in poaching pan on top of the stove. Lower fish into simmering liquid - there should be just enough liquid to cover fish; if not, add equal parts water and dry white wine (or all water) just to cover fish. Reduce heat, cover, and simmer gently (water should never be allowed to boil). Cook until fish flakes readily when prodded in thickest portion with a fork - for a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes from the moment simmering resumes after fish has been added. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fishes of all thicknesses.) When, done, lift fish from liquid with a wide spatula, supporting it with cheesecloth if necessary. Drain well; then open cheesecloth carefully and gently remove it from fish. Recipe by: Foodview Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 12, 1998
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