Wash trout in cold water, blot dry. Slash outside flesh diagonally, 2 or 3 cuts to each fish
Cut lemons in half. Using 1/2 lemon for each trout, gently rub with cut side of lemon, squeezing as you rub. Season inside and out with salt and pepper, then sprinkle 1 tsp. rosemary in the cavity of each fish.
Bring wine, stock, butter, and onion to simmer in shallow skillet. Add fish and simmer 12-15 min. Refrigerate, in skillet, 1 hour. When cool, remove fish carefully from liquid, lift off skin, and store fish on bed of paper towels in dish, covered with foil or plastic film. Refrigerate liquid seperately.
Next day before serving... Arange trout on beds of lettuce on individual serving plates. Then, Pour over each fish 1 tsp. of the liquid. Serve with mustard mayonnaise.
Originally Submitted
5/5/2008
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