Ingredients Jump to Instructions ↓

  1. 3 c Water

  2. 3 tb Unsalted butter, melted Heads and tails left on

  3. 12 inches each 2 Fresh brook trout

  4. 1/2 inch 1 Strip lemon zest,

  5. 2 inches To taste Freshly ground pepper

  6. 1 ts Salt

  7. 1 tb Chopped fresh tarragon

  8. 1 tb Chopped fresgh rosemary

  9. 1 tb Chopped fresh dill

  10. 2 tb Minced fresh bssil leaves

  11. 2 tb Finely snipped chives

  12. 1 c Dry white wine Lemon wedges for garnish

Instructions Jump to Ingredients ↑

  1. + Directions : This cooking liquid can be frozen for another use as a court bouillon or as a stock for poaching other fish or boiling lobster. In a large pot or dutch oven, bring the water, wine, herbs, spices, and lemon zest to a boil. Lower the heat and simmer 10 minutes. Gently lower the trout into the liquid. Simmer, partially uncovered, until firm to the touch, about 10 minutes (or 10 minutes per inch of thickness of the fish). Using 2 spatulas, lift each trout out and place it on a dinner plate. Blend the butter with 2 tsps. of the cooking liquid (with as much of the herbs as you can retrieve), and spoon over the fish. Serve immediately with lemon wedges alongside.


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