Cold Poached Trout With Lemon & Mint

by Chef Lucia Watson

This is one of my all-time favorites, especially prepared the evening after that first trout trip of spring, slipped into the refrigerator to be enjoyed the next noon, after another morning of trout fishing. Makes a wonderful light dinner, too. This recipe serves four. I serve it with tabouleh salad and French bread.

4 whole brook trout
2 lemons, sliced
1/2 c. mint leaves
dash of black pepper
1 crushed garlic clove, pealed
Dash of white wine or vinegar

Combine all the above except the trout in a deep pan or fish poacher with 2 quarts water. Bring to a simmer and gently slide in the trout. The trout should be immersed in the water. Cook at a gentle simmer for 8 to 10 minutes, or until tender. Turn off the heat and gently remove the trout. Chill.

In a blender combine:
1/4 c. vinegar or lemon juice
1 clove garlic, crushed and peeled
1 tbsp. smooth dijon mustard
zest of 1 lemon
dash of salt and pepper
1 generous tbsp. mint (6 to 10 large fresh leaves)

Blend 30 seconds to 1 minute. Then while the blender is running, add 3/4 cup oil in a slow steady stream. If the dressing is too thick, add a few drops of water. Taste, adjust seasoning, and chill.

1 c. bulgur wheat
11⁄2 c. boiling water

Combine and let sit to absorb and cool. Toss with dressing, and add fresh chopped mint, red onions, cucumber, tomatoes, parsley, salt, and pepper. n


Cold Poached Trout

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