This is one of my families favourite trout recipes, and real luxury, rich treat of a dish that is sure to impress your dinner guests. I catch my own trout, but if you want to buy them most supermarkets have a good selection, and your fish monger will always be happy to help with removing the head and tail, or filleting if needed. There are lots of videos on Youtube showing you how to fillet trout as well, so don’t be scared to try.
Poached Trout in White Wine and Garlic Sauce
- 2 Rainbow trout fillets (1/2 lb each)
- 75g Butter (Salted)
- Cup of white wine
- half a cup of water
- two garlic cloves
- 1 stem of celery
- 1 cup of double cream
Poached Trout Recipe – Preparation
Add 25g of butter to a heavy frying pan followed by the finely sliced celery and crushed garlic. Cook gently for 10 minutes until the celery has softened. Add the wine and water, followed by the trout fillets and poach for 10 minutes. Remove the fillets and place on a warm plate covered with foil to keep warm.
Add the remaining butter to the pan with the remaining liquid. Reduce down until fluid is thickened to runny gravy and then add the double cream and continue to reduce until the sauce is thickened.
Cover the fish with the sauce and serve with fresh green veg and new potatoes. Try adding a few sprigs of mint to the boiling water for extra fresh and tasty spuds.
Cooking Time: 20 mins
Serves: 1 fillet per person
Some nice crusty bread always goes down well with this dish.