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POACHED TROUTS WITH LEMON SAUCE

POACHED TROUTS WITH LEMON SAUCE

Most often we cook saltwater fish rather than freshwater fish.
As we live along the French Mediterranean coast, we have a huge choice of flavorful fish at fish market and we often eat red-mullets, gilt head breams, sea perch, bass, whether broiled with a dash olive oil, rosemary and thyme or with a sauce.
We’re also octopus big eaters and we enjoy it much served with a tomato and lobster bisque sauce.
Yesterday morning, salmon trouts made eyes at me.
We enjoy salmon much but a tasty wild salmon costs an arm and a leg here in Toulon.
Salmon trout is a good alternative, it’s tasteful and refined and it works out cheaper than wild salmon.
My mother coats them with flour and fry them in a skillet and salmon trout tastes great when cooked this way.
But I’ve had a craving for a creamy lemon sauce and it wouldn’t have been reasonable to add any extra fat in the salmon trout cooking.
I’ve been obsessed with this lemon sauce and I’ve worked hard to sort out the recipe details since I’ve bought these salmon trouts at fish market yesterday!
And here is the result of my thoughts:
Salmon trouts have been poached. This cooking method has helped them to be smooth and melty.
Regarding the lemon sauce, I’ve browned and cooked some hoped mushrooms, have hoped and cook garlic and parsley, and have deglazed the skillet with lemon juice.
Cream and saffron were the last touch.
I’ve served these poached salmon trouts with lemon sauce and duchesse potatoes.
Salmon trouts with lemon sauce was a great success and every one enjoyed :)
Here is the detailed recipe!

Delicious poached trouts with lemon sauce ready in 43 minutes!

Ingredients 4 servings

  • 4 Salmon gutted trouts (medium size)
  • 200 gr Mushrooms
  • 100 gr Heavy cream
  • 10 gr Flour
  • 1 Table spoon oil
  • 1 Onion
  • 1 Lemon
  • 1 Garlic glove
  • Half a bunch parsley
  • Thyme
  • Saffron
  • Salt and pepper

Instructions

  1. Wash trouts, cut heads. Place trouts and heads in a heatproof pan, add thyme as taste and cover with cold water. Cook for 8 minutes. Meanwhile, wash parsley leaves, peel garlic glove and chop thinly. Set aside.
  2. Remove trouts gently from water. Don’t throw cooking water and heads away. Set trouts aside in a plate./li>
  3. Wash and chop mushrooms thinly
  4. Pour 1 table spoon oil in a skillet, add salt and brown them over high heat. Stir regularly until browned (about 6 minutes). Lower heat.
  5. Peel onion and reduce it into purée.
  6. Deglaze mushrooms with 30 cl trouts cooking water and simmer over medium heat for 15 minutes.
  7. Meanwhile, make a roux with 10 grams flour and 10 cl fish cooking water. Beat together until homogenous. Squeeze lemon.
  8. Go back to the mushrooms. Liquid is evaporated. Pour 10 more cl cooking water into the skillet, add lemon juice, saffron, parsley and garlic.
  9. Mix and add roux. Stir again and simmer over medium heat until it thickens a bit (about 5 minutes).
  10. Add heavy cream, stir until totally combined. Lower heat to minimum and simmer for 5 minutes. Add salt and pepper as taste.
  11. Serve with rice, potatoes, green salad or vegetables.
    Wash trouts, cut heads, place both in a heatproof pan, add thyme and poach for 8 minutes for a medium size trout.

  1. Wash trouts, cut heads. Place trouts and heads in a heatproof pan, add thyme as taste and cover with cold water. Cook for 8 minutes. Meanwhile, wash parsley leaves, peel garlic glove and chop thinly. Set aside.
  2. Remove trouts gently from water. Don't throw cooking water and heads away. Set trouts aside in a plate.

  3. Remove trouts gently from water. Don’t throw cooking water and heads away. Set trouts aside in a plate./li>
    Wash and chop mushrooms thinly.

  4. Wash and chop mushrooms thinly
  5. Pour 1 table spoon oil in a skillet, add salt and brown them over high heat. Stir regularly until browned (about 6 minutes). Lower heat.

  6. Pour 1 table spoon oil in a skillet, add salt and brown them over high heat. Stir regularly until browned (about 6 minutes). Lower heat.
  7. reduce onion into a purée

  8. Peel onion and reduce it into purée.
  9. Deglaze mushrooms with 30 cl trouts cooking water and simmer over medium heat for 15 minutes.

  10. Deglaze mushrooms with 30 cl trouts cooking water and simmer over medium heat for 15 minutes.
  11. Meanwhile, make a roux with 10 grams flour and 10 cl fish cooking water. Beat together until homogenous. Squeeze lemon.

  12. Meanwhile, make a roux with 10 grams flour and 10 cl fish cooking water. Beat together until homogenous. Squeeze lemon.
  13. Liquid is evaporated. add onion.

  14. At this point, liquid is evaporated. It’s time to add onion.
  15. ADD 10 cl cooking water, and ready hoped parsley and garlic, lemon juice, saffron. Add roux, stir and simmer for 5 minutes, until sauce thickens.

  16. Pour 10 more cl cooking water into the skillet, add lemon juice, saffron, parsley and garlic. Mix and add roux. Stir again and simmer over medium heat until it thickens a bit (about 5 minutes).
  17. Add cream, stear and simmer for 5 more minutes.

  18. Add heavy cream, stir and simmer over low heat for 5 more minutes.
  19. Sauce once finished.

  20. Here is the sauce at the end of cooking.
  21. Serve with rice, potatoes, green salad or vegetables.

  22. Serve with rice, potatoes, green salad or vegetables.

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