Chardonnay poached rainbow trout. This was just crazy good!
This is a 10 oz. whole rainbow trout. Well over an inch thick along the spine. So, how do you cook something like that? I would love to have butterflied and broiled it but I don't have the skill to pull that off. Poaching is the best (easy!) way I know to get the thick part along the back and the thin part along the belly both properly cooked. And trout I think takes to poaching really well.
I sweated chopped carrots, celery and onion, about 1/3 of a cup each, in some olive oil to bring a little more flavor to the poaching liquid. When they were soft and translucent I put in a cup of chardonnay and after that boiled off a bit I put in enough water to cover the fish. After boiling that for 5 or 6 minutes I turned down the heat and got out a thermometer. Liquid at 190 degrees looks exactly the same as liquid at 160 degrees. So I use a thermometer. I like to put the fish in around 180 degrees and let it drift down, keeping it between 160 and 170.
I poached the fish for 16 or 17 minutes. I put maybe a teaspoon or so of dried thyme into the liquid and gave the pan a gentle swirl.
That's brown rice and zucchini with it. Underneath the fish is a bed of lettuce and this stuff:
I don't know what that's called. It's Cuban or Puerto Rican. It's equal parts of finely chopped jalapeño and red onion, a pinch of salt, covered in lime juice. It starts like this:
It's *wonderful* stuff and I have it with salmon, tuna, swordfish, and I have it on hot dogs and hamburgers.
Oh and another thing! My sister has this knack for always finding the perfect gift. She sent me a Penzeys herb gift box for my birthday!
I was going to put some fresh thyme in my poaching liquid but the dried thyme from Penzeys is just so good. Definitely two thumbs up!
Better Late Than never!
10 years ago
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