- Ingredients A-Z
- In Season
Ingredients by
Poached Trout with Herbs
This is very light and a good recipe for slimmers if the parsley butter isn't used for serving.
Serves 4
| Conversions |
|---|
| Need help with conversions? |
| Equipment |
|---|
| There is no list of equipment specified for this recipe. |
This recipe is taken from The Evening Standard Cookbook.
Method
Place the trout in a large frying pan or a heavy-based roasting tin. Now sprinkle a little salt over them and throw in the peppercorns. Next add the bay leaves, one in between each trout. Lay onion rings over the top, cut half the lemon into slices and arrange them here and there. Add the thyme and sprinkle a tablespoon of chopped parsley over everything.
Finally add the wine and enough cold water just to cover the fish. Bring it to the boil on top of the stove and let it simmer gently, uncovered, for 6 minutes if the trout are fresh or 20 minutes if they are frozen.
Mix the remaining parsley and the chives with the butter in a small basin, then divide the mixture into four portions.
When the trout are ready, carefully lift them out with a fish slice, allowing each one to drain for a few seconds, and serve with the parsley butter and the other half of the lemon cut into wedges.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
- Bookmark with:
-
Delicious
Digg
Facebook-
StumbleUpon
Related recipes
No recipes relate to this.
Most Popular recipes
| Forums Popular topic |
Latest post |
|---|---|
| Ask Lindsey... |
cream cheese frosting
18 May 2013 20:59 |
| Fresh Week |
Challenge
17 May 2013 09:25 |
| Coffee Break |
Food Festival
17 May 2013 08:15 |
| Food and travel |
Norwich Lunch
20 Apr 2013 08:44 |
| Ingredients |
Sugar free
30 Apr 2013 08:46 |
| Can Anyone Help? |
Marmalade
18 May 2013 18:20 |
| Books |
The Assassini
14 May 2013 11:16 |
| Equipment |
Wanted Le Saucier
18 May 2013 17:17 |
| Gardening |
Tree Lilies
18 May 2013 21:21 |




