{"id":2400,"date":"2026-02-18T17:20:38","date_gmt":"2026-02-18T17:20:38","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2400"},"modified":"2026-02-18T17:20:44","modified_gmt":"2026-02-18T17:20:44","slug":"the-best-fennel-poached-trout","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/02\/18\/the-best-fennel-poached-trout\/","title":{"rendered":"La meilleure truite poch\u00e9e au fenouil"},"content":{"rendered":"
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The Best Fennel Poached Trout<\/h2><\/div>
<\/span>Servings<\/span>

3<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

25<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 trout (approx. 3 lbs), filleted<\/span><\/p><\/li>

  • <\/span>

    2 shallots, chopped<\/span><\/p><\/li>

  • <\/span>

    1 fennel bulb, sliced<\/span><\/p><\/li>

  • <\/span>

    1 tbsp white vinegar<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of heavy cream<\/span><\/p><\/li>

  • <\/span>

    1\/3 cup of milk<\/span><\/p><\/li>

  • <\/span>

    1\/3 cup of butter<\/span><\/p><\/li>

  • <\/span>

    Fresh dill (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • 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.<\/li>
    • Meanwhile, season the flesh side of the fillets with salt and pepper.<\/li>
    • 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.<\/li>
    • The fish is ready to be served on the cooked fennel, with some of the cooking sauce, with the side of your choice.<\/li><\/ul><\/div>

      Recipe Video<\/h3><\/div>
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      <\/div>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:<\/h3>\n\t\t\t\t\t
      • The trout can be replaced by trout or salmon fillets from the grocery store, simply adjust the cooking time based on the fillet thickness.<\/li>
      • The trout can be any trout, preferably rainbow trout or brook trout, or can be replaced by walleye.<\/li><\/ul>\n\t\t\t\t<\/div>