Poached Trout with Herbs
This is very light and a good recipe for slimmers if the parsley butter isn't used for serving.
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from The Evening Standard Cookbook.
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
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Poached Trout with Herbs
- Trout with Butter, Creme Fraiche and Chives
- Chinese Steamed Trout with Ginger and Spring Onions
Autumn apple recipes
Bread Making Problems
30 Oct 2014 13:30
29 Oct 2014 09:02
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
27 Oct 2014 10:55
|Can Anyone Help?||
30 Oct 2014 13:08
21 Oct 2014 19:59
29 Oct 2014 16:18
28 Oct 2014 21:33