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.
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.
Yield: serves 2-4
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.