Chardonnay Poached Brook Trout
Recipe from Salamandre Wine Cellars, first shared on Web Winery in 2002. No longer trading
Original page: Wayback Machine copy
Small trout poached on a bed of clean pebbles in a lidded pot with a centimeter of Chardonnay, rosemary and dill, from Salamandre's camp cooking. The leftover broth is good in a pot of chowder.
- CourseMain course
- TimeAbout 20 minutes
Ingredients
Method
- Line the bottom of a pot that has a lid with clean pebbles and pour in Chardonnay to about a centimeter deep.
- Put a sprig of rosemary and a little dill inside each trout and lay the fish on the pebbles. Cover with the lid.
- Poach over low heat for about 20 minutes, until the flesh lifts off the spine with a fork. Try not to overcook it.
- Drizzle with olive oil and a squeeze of lemon.
Pair with
Chardonnay: whatever is left in the bottle.
Notes
- Salamandre used the leftover cooking liquid to liven up a freeze-dried clam chowder.
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