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. Todd Coleman
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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.

Yield: serves 2-4

Ingredients

  • 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

Instructions

  1. 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.

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