So simpl and elegant and tasty. My 4 lb trout did drape over both sides of a 9x13, so you might want to go with something larger. And, I did an extra 5-10 minutes, for no loss of flavour or texture.
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.
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Credit: Todd Coleman
INGREDIENTS
5 sprigs thyme2 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.Ratings & Reviews (1)
Poached Trout With Onions and Fennel Seeds
Reviewed by rnelson on
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So simpl and elegant and tasty. My 4 lb trout did drape over both sides of a 9x13, so you might want to go with something larger. And, I did an extra 5-10 minutes, for no loss of flavour or texture.
Rating: 4
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