Oct 31, 2011

Poached Trout With Onions and Fennel Seeds

In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.

Credit: Todd Coleman

SERVES 2–4

INGREDIENTS

5 sprigs thyme
2 bay leaves
1 large yellow onion, cut crosswise into ½″-thick slices, separated into rings
1 large red onion, cut crosswise into ½"-thick slices, separated into rings
1 medium carrot, thinly sliced crosswise
1 2-lb. whole trout, cleaned
Kosher salt and freshly ground black pepper, to taste
2 cups white wine
2 tbsp. extra-virgin olive oil
1 tbsp. fennel seeds
5 sprigs flat-leaf parsley

INSTRUCTIONS

Heat oven to 350°. Place thyme, bay leaves, onions, and carrot in a 9" × 13" baking dish. Season inside of trout with salt and pepper, and place over onions; season with salt and pepper and set aside. Bring wine, oil, and fennel seeds to a boil in a 2-qt. saucepan over high heat; pour over trout and onions. Scatter parsley over top, and bake until trout is just cooked through and vegetables are soft, about 40 minutes.