Poached trout using a fish kettle
Soft and succulent, poaching a whole trout is a great cooking method, especially for the larger Rainbows.
Time to cook: 30 mins total
Do not let the kettle boil or the flesh will be tough, a gentle simmer is enough.
Ingredients
- 1 whole trout
- 2 fish stock cubes
- Optional:
- 5 bay leaves
- 2 onions, thickly sliced
- 5 stalks of parsley
- 12 black peppercorns
- 100 ml white wine vinegar
Method
1. Rinse fish under cold running water and pat dry with absorbent paper.
2. Make up 2 litres of stock using the cubes.
3. Add stock to the fish kettle plus additional 2 litres of water.
4. Bring kettle to simmer over medium heat.
5. Place fish on platter, drop into kettle and add vinegar if using.
6. Top up with additional water until fish is covered. A large fish may need total 5 litres of liquid.
7. If using, place onion, parsley, bay leaf and peppercorns into the fish kettle.
8. Bring kettle back to a simmer over medium heat, reduce heat to low, cover and poach for 20 minutes.
9. Remove from heat and stand for 10 minutes for fish to finish cooking.
10. Gently remove fish, pat dry with absorbent paper and serve.
Poaching with stock and the other ingredients:
Taking the skin and flesh off:
