The Best Fennel Poached Trout

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The Best Fennel Poached Trout
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The Best Fennel Poached Trout

Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Ingredients

  • 1 trout (approx. 3 lbs), filleted

  • 2 shallots, chopped

  • 1 fennel bulb, sliced

  • 1 tbsp white vinegar

  • 1/2 cup of heavy cream

  • 1/3 cup of milk

  • 1/3 cup of butter

  • Fresh dill (optional)

Directions

  • Heat a deep skillet under medium heat. Add 1 tbsp of butter, the shallots and the fennel. Cook for while mixing for 1 minute and cover for 2 minutes.
  • Meanwhile, season the flesh side of the fillets with salt and pepper.
  • Add the vinegar, the cream, the milk and the butter. Bring to a boil. Add the fish skin side up. Cover and poach the fish until the skin removes easily, 6 to 8 minutes.
  • The fish is ready to be served on the cooked fennel, with some of the cooking sauce, with the side of your choice.

Recipe Video

SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:

  • The trout can be replaced by trout or salmon fillets from the grocery store, simply adjust the cooking time based on the fillet thickness.
  • The trout can be any trout, preferably rainbow trout or brook trout, or can be replaced by walleye.