Recipe - Chilled Poached Trout

4 Whole Trout; cleaned
Basic poaching liquid
Parsley sprigs
Lemon wedges
1 cup Sour cream
4 teaspoon Lemon juice
Three fourths teaspoon Salt
One half teaspoon Dillweed
1 md Onion; cut or sliced up
6 Whole black peppers
2 Whole allspice
3 tablespoon Lemon juice or white wine
Vinegar
1 Bay leaf
1 teaspoon Salt
One half cup Dry white wine; (or water)
1 qt Water

About 34 hours before you intend to serve, poach trout in basic poaching
liquid (recipe and directions follow). When done, transfer to a serving
platter and let cool; then cover and chill. About 10 minutes before serving
time, remove cover from fish and, holding fish in place with wide spatula,
drain off and discard any juices that might have collected on platter. Wipe
platter and garnish with parsley sprigs and lemon wedges. In a bowl,
combine sour cream, lemon juice, salt and dill weed. Mix thoroughly. Serve
sauce in small serving bowl to spoon over fish. Basic Poaching Liquid In a
poaching pan or 3quart pan, combine onion, whole black peppers, whole
allspice, lemon juice or white wine vinegar, bay leaf, salt, dry white wine
(or water), (you will need just enough to cover fish pieces, so amount of
water and wine may be varied accordingly). Cover and simmer ingredients for
at least 20 minutes. Recipe may be doubled or tripled if larger amounts are
needed (if so, simmer ingredients for 30 minutes to 1 hour). Poaching
liquid may be reused several times it will simply acquire more flavor,
the more often it is used. However, liquid should not be stored in the
refrigerator longer than 2 days; freeze in an airtight container if longer
storage is necessary. How to Poach Bring poaching liquid to a boil in
poaching pan on top of the stove. Lower fish into simmering liquid there
should be just enough liquid to cover fish; if not, add equal parts water
and dry white wine (or all water) just to cover fish. Reduce heat, cover,
and simmer gently (water should never be allowed to boil). Cook until fish
flakes readily when prodded in thickest portion with a fork for a 1inch
thick piece of fish (measured in thickest portion), allow 10 minutes from
the moment simmering resumes after fish has been added. (Allow same ratio
of thickness to time 1 inch: 10 minutes for fishes of all thicknesses.)
When, done, lift fish from liquid with a wide spatula, supporting it with
cheesecloth if necessary. Drain well; then open cheesecloth carefully and
gently remove it from fish.

Recipe by: Foodview

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 12, 1998