Ingredients
1 large trout caught on the Don while spinning for salmon late season (they are at their best then having feasted on salmon parr for months)
1/4 cup of finely diced onions
2 tablespoons of finely diced carrots
2 tablespoons of finely diced celery
1 cup of white wine
1 tablespoon of unsalted Irish butter
2 cups of water
1 pinch of saffron
4 sprigs of thyme
1/2 teaspoon of salt
1/4 teaspoon of white pepper
1 tablespoon of finely chopped parsley
1 tablespoon of finely chopped thyme
1 tablespoon of butter
Method
Butter the bottom of a shallow pan. Throw in the carrots, celery, onion, wine, water, saffron, thyme sprigs, salt and pepper. Bring to a boil and then reduce the heat. Add the trout. Cover and cook for 5 minutes, or until the meat is just cooked. Be careful you don?t burn the fish at this point . It is easily done especially if you are worrying about a flying visit from the local fish police or garda.
Carefully remove the fish from the poaching liquid. Place it on a serving plate and it keep warm. Turn up the heat on the poaching liquid and reduce it until about 1/2 cup of liquid is left. Remove the thyme sprigs then add the chopped herbs and stir in the butter. Adjust the seasonings to taste. Spoon the sauce over the fish. Garnish with finely chopped fresh parsley.
Sounds lovely Albert- I'm a big fan of poaching myself!
aye sounds nice Albert, what makes it "Irish", the butter :? :D
Kindof a Court Bouillon with a twist, sounds nice.