Classic Belgian Poached Trout with White Wine and Herb Butter Sauce
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Poached ltre-style Trout Recipe
Prep Time: 1-1/2 hours | Servings: 2
Tools Needed: 1 large frying pan, 1 small saucepan
Looking for a classic way to enjoy fish? This poached trout recipe combines the rich flavors of white wine, tarragon, and parsley for a dish that’s healthy and sustainable. Perfect for any occasion, this trout recipe will elevate your culinary skills.
Ingredients for Poached Trout
- 300-500g trout (carp or pike can be substituted)
- 250ml white wine
- 100ml white wine vinegar
- 2 small carrots, sliced into coins
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 slices of lemon
- 1 sprig of thyme
- 1 sprig of tarragon
- 2 sprigs of parsley
- 2 bay leaves
- 1 tsp crushed coriander seeds
- 1 tsp mixed peppercorns (white, black, and red)
- A pinch of salt
For the Herb Sauce:
- 2 small shallots, thinly sliced
- 100g mushrooms, thinly sliced
- 1 large knob of butter
- 1 sprig of parsley
- 1 sprig of tarragon
How to Poach Trout in White Wine
| Step | Description | Recommended Tool |
|---|---|---|
| Prepare the Stock | In a large pan, combine 1 litre of water, white wine, onion, carrots, garlic, lemon slices, salt, cloves, coriander seeds, peppercorns, thyme, tarragon, parsley, and bay leaves. Bring to a boil, then simmer for 20-45 minutes. | A high-quality frying pan will help poach fish evenly. |
| Prepare the Fish | Rinse the trout thoroughly. Heat white wine vinegar in a small saucepan until nearly boiling, then pour over the fish to enhance flavor. | Use a durable saucepan for even heating. |
| Poach the Fish | Place the fish in the simmering stock. Cook for 8 minutes for small trout or 12-15 minutes for larger fish. | A non-stick frying pan ensures easy poaching. |
How to Make Herb Butter Sauce for Fish
- Sauté the Shallots and Mushrooms: In a small pan, fry the sliced shallots in butter until soft and translucent. Add mushrooms and cook for another 5 minutes.
- Add Flavors: Add 5 tablespoons of the poaching stock along with finely chopped parsley and tarragon. Bring the mixture to a boil for 45 seconds, then cover and turn off the heat.
Serving Suggestions
- Serve Hot: For a comforting dish, serve the poached trout with Belgian stoemp and a peppery salad made of lamb’s lettuce, chicory, or rocket.
- Serve Cold: If you prefer cold, allow the trout to cool in the stock, reduce the cooking time by 4 minutes, and serve with fresh mayonnaise and potato salad.
Why You’ll Love This Poached Trout Recipe
This recipe for poached trout is not only rich in flavor but also celebrates traditional Belgian cooking techniques. Poaching in white wine and vinegar preserves the fish’s moisture, while the herb butter sauce adds a depth of flavor that’s hard to beat. Plus, it’s a healthier alternative to frying, making it perfect for those who want a light yet satisfying meal. Whether served hot or cold, this dish is versatile and ideal for any occasion!
| Frequently Asked Questions | Answers |
|---|---|
| Can I substitute trout with another fish? | Yes, you can substitute with other freshwater fish like carp or pike. The poaching technique remains the same and works well with these alternatives. |
| What type of wine is best for poaching fish? | Use a dry white wine like Sauvignon Blanc or Pinot Grigio. These wines add acidity and depth of flavor to the poaching liquid, enhancing the taste of the fish. |
| Can I make this dish without wine? | Yes, substitute the wine with fish stock or a combination of lemon juice and water. While the flavor will be slightly different, it will still be delicious. |
| How do I know when the trout is fully cooked? | The trout is fully cooked when the flesh turns opaque and flakes easily with a fork. For a 25 cm trout, this usually takes around 8 minutes of poaching. |
| What can I serve with poached trout? | Serve it hot with stoemp (mashed vegetables) and a peppery salad, or cold with mayonnaise and a potato salad for a lighter meal. |
| Can I freeze poached trout? | Yes, but it’s best eaten fresh. Cool the poached trout completely before wrapping it tightly and freezing. Thaw in the refrigerator before serving. |
| Can this dish be served cold? | Absolutely! Let the fish cool in the poaching liquid and reduce the cooking time by 4 minutes. Cold poached trout pairs well with fresh mayo and potato salad. |
Poached fish is best eaten fresh, but you can freeze it. Make sure to cool the fish completely, then wrap it tightly in plastic wrap and store it in an airtight container. Thaw in the fridge before serving.
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