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!

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

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.
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
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.
Peel onion and reduce it into purée.
Deglaze mushrooms with 30 cl trouts cooking water and simmer over medium heat for 15 minutes.
Meanwhile, make a roux with 10 grams flour and 10 cl fish cooking water. Beat together until homogenous. Squeeze lemon.
Go back to the mushrooms. Liquid is evaporated. 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).
Add heavy cream, stir until totally combined. Lower heat to minimum and simmer for 5 minutes. Add salt and pepper as taste.
Serve with rice, potatoes, green salad or vegetables.

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.

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

1. 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.

1. Peel onion and reduce it into purée.

1. Deglaze mushrooms with 30 cl trouts cooking water and simmer over medium heat for 15 minutes.

1. Meanwhile, make a roux with 10 grams flour and 10 cl fish cooking water. Beat together until homogenous. Squeeze lemon.

1. At this point, liquid is evaporated. It’s time to add onion.

1. 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).