POACHED FILLET OF TROUT
Steps:
- Preheat the oven to 400 degrees F.
- To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.
- To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.
- Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.
- To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.
- Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.
WHOLE POACHED TROUT
Steps:
- Lay the trout in a poacher or roasting pan. Pour the wine in, and add enough water to cover. Drop in the onion, bay leaf and peppercorns. Season the water with salt. Cover, and bring just to a boil. Turn off the heat and leave to cool to room temperature. Transfer the fish to a serving platter. Let sit 30 minutes, and then drain off any excess liquid. Pat dry. Remove the skin from the fish, leaving the head and tail intact.
- Prepare the cream mixture by beating the mascarpone with the chives, lemon zest and juice, salt and pepper. Cut down the back of the fish and open out the fillets. Remove the bones. Spread most of the cream mixture inside and sandwich the fillets back together. Spread the cream in a thin layer of the remaining cream over the flesh of the fish. Lay over cucumber slices to cover the flesh completely, like fish scales. Lay a chive flower over the eye. Serve.
SALMON TROUT POACHED IN WHITE WINE
Categories Appetizer Poach Hanukkah Wheat/Gluten-Free Trout White Wine Winter Bon Appétit
Yield Serves 6 as a first course
Number Of Ingredients 8
Steps:
- Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
- Mix pickles and parsley in bowl. Serve fish with pickle mixture.
POACHED SALMON IN WHITE WINE SAUCE
Make and share this Poached Salmon in White Wine Sauce recipe from Food.com.
Provided by Dancer
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Divide all the ingredients except the salmon between 2 skillets.
- If you do not have one big enough to hold all the salmon.
- Add the salmon filets and bring the liquid to a simmer over medium heat.
- Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.
WHOLE POACHED SALMON
Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.
Provided by Marvel's Kitchen
Categories Seafood Fish Salmon
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
- Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 24.6 g, Cholesterol 24.5 mg, Fat 2.5 g, Fiber 5 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 84.4 mg, Sugar 6.4 g
WHITE WINE POACHED SALMON WITH TARRAGON & CREAM (FOR ONE)
Elegant, fast, easy and delicious! This recipe is easily doubled, tripled etc. Serve with rice, a side salad, and a glass of wine! From "Solo Suppers" by Joyce Goldstein.
Provided by BecR2400
Categories Very Low Carbs
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
- Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
- Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
- Serve with rice and a glass of wine.
POACHED SALMON WITH GRAPEFRUIT OLIVE OIL HOLLANDAISE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside.
- Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes.
- Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.
POACHED SALMON II
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
- Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
- Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g
More about "salmon trout poached in white wine recipes"
POACHED STEELHEAD TROUT - ALL THE GOOD BLOG NAMES ARE TAKEN
From allthegoodblognamesaretaken.com
RED WINE–POACHED SALMON RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
POACHED SALMON WITH WHITE WINE SAUCE RECIPE | VISIT A WINERY
From winevivino.com
SALMON TROUT POACHED IN WHITE WINE RECIPE - FOOD NEWS
From foodnewsnews.com
SALMON TROUT POACHED IN WHITE WINE - GLUTEN FREE RECIPES
From fooddiez.com
RAINBOW TROUT RECIPE | POACHED TROUT - WORLD CUISINE BY ...
From dantoombs.com
HOW TO POACH SALMON IN WHITE WINE? - BLACKTAILNYC.COM
From blacktailnyc.com
STEAMED TROUT WITH VEGETABLES AND WHITE WINE - SEAFOOD FRIDAY
From seafoodfriday.hk
POACHED SALMON RECIPE {WHITE WINE AND DILL} - HEALTHY ...
From healthyrecipesblogs.com
SALMON TROUT POACHED IN WHITE WINE RECIPE - TEXTCOOK
From textcook.com
TROUT & WINE PAIRING - WITH REASONS!
From drinkandpair.com
SALMON POACHED IN WHITE WINE - ALL INFORMATION ABOUT ...
From therecipes.info
IFOOD.TV
From ifood.tv
WINE AND SMOKED SALMON GIFT BOX - FOOD OF THE GODS
From food-of-the-gods.com
POACHED SALMON - THE SEASONED MOM
From theseasonedmom.com
WINES TO MATCH WILD SALMON | MATCHING FOOD & WINE
From matchingfoodandwine.com
OVEN POACHED TROUT IN WHITE WINE | DANA POINT FISH COMPANY
From danapointfishcompany.com
COLD POACHED SALMON RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
POACHED SALMON TROUT - FOOD24
From food24.com
SALMON POACHED IN WHITE WINE RECIPE | CHATEAU GRAND ...
From cgtwines.com
WHITE WINE GARLIC SALMON - SIMPLY DELICIOUS
From simply-delicious-food.com
SALMON POACHED IN WHITE WINE – PRESERVING GOOD STOCK
From preservinggoodstock.com
POACHED SALMON RECIPE {WHITE WINE AND DILL} - FOOD NEWS
From foodnewsnews.com
STEAMED TROUT COOKED IN A BAG WITH WHITE WINE ... - BBC …
From bbc.co.uk
STEAMED BROWN TROUT RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
POACHED SALMON WITH CORN AND WHITE WINE ... - FOOD & …
From foodandwine.com
5 BEST WINES TO PAIR WITH SALMON | WINE TO SERVE WITH SALMON
From speakingofseafood.org
EASY WHITE WINE POACHED SALMON - FOODNESS GRACIOUS
From foodnessgracious.com
TROUT POACHED IN WHITE WINE | VISIT A WINERY
From visitawinery.com.au
POACHED SALMON RECIPE WHITE WINE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
SALMON POACHED IN WHITE WINE - THE HOME VINTNER
From thehomevintner.com
POACHED SALMON TROUT RECIPE | EAT SMARTER USA
From eatsmarter.com
You'll also love