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Title: Salmon Trout Poached in White Wine
Categories: Jewish Seafood Salmon
Yield: 6 Servings
| 3 | c | Dry white wine |
| 1 1/2 | c | Water |
| 1 | Onion; cut into | |
| 1/2 | -inch-thick rounds | |
| 2 | ts | Black peppercorns |
| 2 | ts | Salt |
| 8 | To 6-ounce salmon trout | |
| Steaks or salmon | ||
| Steaks (3/4 to 1 inch | ||
| Thick) | ||
| 1 | Jar sweet gherkins; | |
| Coarsely chopped | ||
| 1/2 | c | Parsley,fresh; chopped |
Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
Mix pickles and parsley in bowl. Serve fish with pickle mixture. Forget gefilte fish and try this instead: a version of a French classic called carpe ˆ la juive. (It calls for salmon trout instead of carp.) The fish (opposite) is chilled overnight, so begin the recipe a day ahead. Pour a Riesling. Serves 6 as a first course.