Title: Chilled Trout in Dill Sauce
Categories: Fish
Yield: 4 Servings
| 4 | | Whole cleaned trout |
| | | (each about 1/2 lb.) |
| | | Basic poaching liquid |
| | | Parsley sprigs |
| | | Lemon wedges |
| 1 | c | Sour cream |
| 4 | ts | Lemon juice |
| 3/4 | ts | Salt |
| 1/2 | ts | Dillweed |
| BASIC POACHING LIQUID |
| 1 | md | Onion (sliced) |
| 6 | | Whole black peppers |
| 2 | | Whole allspice |
| 3 | tb | Lemon juice or white wine |
| | | Vinegar |
| 1 | | Bay leaf |
| 1 | ts | Salt |
| 1/2 | c | Dry white wine (or water) |
| 1 | qt | Water |
About 3-4 hours before you intend to serve, poach trout in basic poaching
liquid (recipe and directions follow). When done, transfer to a serving
platter and let cool; then cover and chill.
About 10 minutes before serving time, remove cover from fish and, holding
fish in place with wide spatula, drain off and discard any juices that
might have collected on platter. Wipe platter and garnish with parsley
sprigs and lemon wedges.
In a bowl, combine sour cream, lemon juice, salt and dill weed. Mix
thoroughly. Serve sauce in small serving bowl to spoon over fish. Basic
Poaching Liquid In a poaching pan or 3-quart pan, combine onion, whole
black peppers, whole allspice, lemon juice or white wine vinegar, bay leaf,
salt, dry white wine (or water), (you will need just enough to cover fish
pieces, so amount of water and wine may be varied accordingly). Cover and
simmer ingredients for at least 20 minutes.
Recipe may be doubled or tripled if larger amounts are needed (if so,
simmer ingredients for 30 minutes to 1 hour). Poaching liquid may be reused
several times - it will simply acquire more flavor, the more often it is
used. However, liquid should not be stored in the refrigerator longer than
2 days; freeze in an airtight container if longer storage is necessary. How
to Poach Bring poaching liquid to a boil in poaching pan on top of the
stove. Lower fish into simmering liquid - there should be just enough
liquid to cover fish; if not, add equal parts water and dry white wine (or
all water) just to cover fish. Reduce heat, cover, and simmer gently (water
should never be allowed to boil).
Cook until fish flakes readily when prodded in thickest portion with a
fork - for a 1-inch thick piece of fish (measured in thickest portion),
allow 10 minutes from the moment simmering resumes after fish has been
added. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for
fishes of all thicknesses.) When, done, lift fish from liquid with a wide
spatula, supporting it with cheesecloth if necessary. Drain well; then open
cheesecloth carefully and gently remove it from fish.