Cold Poached Trout
Delightfully fresh and elegant, Cold Poached Trout is the perfect dish for warm days or refined gatherings. This effortless recipe gently poaches tender trout fillets in an aromatic broth of dry white wine, lemon, fresh dill, and bay leaves, infusing the fish with delicate, herbaceous flavors. Once chilled in an ice bath to lock in its tenderness, the trout becomes a show-stopping centerpiece, garnished with vibrant lemon slices and dill sprigs. Ready in just 25 minutes, this recipe is a testament to simple yet sophisticated cooking. Serve it with a crisp salad or crusty bread for a light, refreshing meal ideal for summer picnics, brunch tables, or al fresco dining. Perfectly balanced and easy to prepare, this dish is sure to impress, whether you're hosting or treating yourself.
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Recipe Information
Ingredients
- 4 fillets trout fillets
- 6 cups water
- 1 cup dry white wine
- 1 sliced lemon
- 6 sprigs fresh dill
- 1 tablespoon black peppercorns
- 2 teaspoons kosher salt
- 2 leaves bay leaves
- 6 cups ice water
- 4 optional, for garnish extra lemon slices
- 4 optional, for garnish fresh dill sprigs
Instructions
In a large, wide saucepan, combine water, white wine, lemon slices, fresh dill, peppercorns, kosher salt, and bay leaves. Bring the mixture to a gentle simmer over medium heat.
Reduce the heat to low and let the liquid simmer gently for 5 minutes to infuse the flavors.
Carefully add the trout fillets to the simmering liquid, making sure they are fully submerged. If needed, add a bit more water or wine.
Poach the trout fillets for 8-10 minutes, or until the flesh is opaque and flakes easily with a fork.
Using a slotted spatula, carefully transfer the trout fillets to a plate and allow them to cool for 5 minutes.
Prepare a large bowl filled with ice water. Once the trout has cooled slightly, place it in the ice water to chill completely. This will stop the cooking process and keep the trout tender.
Once the trout is thoroughly chilled, gently remove it from the ice water and pat dry with paper towels.
Serve the cold poached trout on a platter, garnished with extra lemon slices and fresh dill sprigs, if desired. Pair with a light salad or crusty bread for a complete meal.
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.8 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 135.7 mcg | 679% | |
| Calcium | 672 mg | 52% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4094 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
