For the vegetables:
20 coriander seeds (20)
10 fennel seeds (10)
1 star anise (1)
1/4 cups canola oil (60 mL)
1 shallot, finely sliced (1)
1 small red onion, finely sliced (1)
3 cloves garlic, finely sliced (3)
3 ½ cups carrots, peeled and sliced 2mm thick (875 mL)
2/3 cup white wine (150mL)
2 Tbsp white wine vinegar (30 mL)
For the trout:
2 - 5oz trout fillets, pin-boned, skin-on or skinless (280 g)
1/8 tsp salt (0.5 mL)
1 Tbsp parsley, chopped (15 mL)
1 lemon (1)
- In a heavy-bottomed pan, toast the coriander, fennel and star anise spices on medium heat for 3 minutes, until the aroma starts to bloom.
- Pour in half the canola oil and add shallot, red onion, garlic, carrots and pinch of salt.
- Simmer the vegetables for 5 minutes, until onions become translucent and carrots begin to soften.
- Add white wine, white wine vinegar and the remaining canola oil.
- Bring everything to a boil, then turn down to low heat, until it reaches a light simmer, for 40 minutes.
- While the vegetables are simmering, prep the trout. On the flesh side, rub salt, parsley and the zest of half a lemon.
- Once vegetables have finished cooking, remove the vegetables from the pan, leaving the remaining liquid. Place vegetables in serving bowl. Cover and set aside.
- Bring the liquid back to a simmer and place seasoned trout in the pan. Cover and poach fish in liquid until the fish is flakey and internal temperature of fish reaches (145℉-60℃).
- Remove fish from pan and layer on top of vegetables. Add liquid from pan to the serving bowl.
Slow-Poached Trout & Vegetables
Trout is tender, juicy, and flavourful, and this dish adds a unique herbaceous twist to add to the senses. A classic white wine sauce is the perfect for this combination of fish and vegetables. Add this to your next dinner menu for a light change of pace. Recipe courtesy of Chef John Horne.
- Total Fat
- 41.3 g
- Saturated Fat
- 4.3 g
- 103 mg
- 273 mg
- 41.3 g
- 10.1 g
- 16.5 g
- 41.6 g
- 1641 mg