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.
- 5 sprigs thyme
- 2 bay leaves
- 1 large yellow onion, cut crosswise into 1/2″-thick slices, separated into rings
- 1 large red onion, cut crosswise into 1/2″-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
- 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.