Italian Recipes
TROTA IN BLU

TROTA IN BLU

Quick-poached Trout

How to make the Quick-poached Trout:

Trout should be alive, stunned, gutted and cleaned. Using a fish poacher, add 4 qts. vinegar based poaching liquid (see recipe). Bring it to a simmer and pour the vinegar over the trout. Let it marinate for 5 mins. Then, place fish (without the vinegar) in a poacher with simmering broth and cook till done. Cooking time depends on the size of the trout, though it should take no more than 10 mins. Remove from water and serve one trout per person with steamed vegetables, with the sauce made with the browned butter and lemon.

Note:
The poaching liquid may be changed to suit the cook's skill and creativity.

Recipe courtesy of The Italian Trade Commission

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM