dcsimg

Poached Fillet of Trout in Butter Sauce Recipe

Traditionally trout should be poached whole, but when serving only one fillet, it is better to poach the fillets rather than trying to fillet the trout in the kitchen at the last minute.

The court bouillon should be as full flavored as possible, so be careful not to add too much liquid to the vegetables. It is also a good idea to use a large bouquet garni composed of fresh herbs. Since the trout fillets should be served with some of the vegetables from the court bouillon, cut them as carefully and as decoratively as possible. When fish or shellfish are served along with the court bouillon, the term à la nage is often used. Originally, primarily crustaceans such as lobster and crayfish were served this way, but recently the technique has been extended to include other seafood. A similar technique for poaching trout is used for Truite au bleu.

The beurre fondu (butter sauce) used for the trout is very similar to a beurre blanc except that it is based on lemon instead of the reduction of white wine and shallots, which is used for beurre blanc.

When the trout fillet has finished poaching (this happens very quickly, about 4 minutes per centimeter of thickness; 10 minutes per inch), the skin should be removed before plating. Traditionally the trout is presented whule and the skin is removed in the dining room.

The Court Bouillon:

  • 350 grams carrots
  • 350 grams onions
  • 1 large bouquet garni
  • 400 milliliters white wine
  • 10 peppercorns, in a sachet

The Beurre Fondue:

  • 200 grams butter
  • Juice of ½ lemon
  • Salt
  • Cayenne pepper

The Fish and Garnish:

  • 6 trout for lunch service, 4 for dinner service, filleted, pin-bones removed, and cut in half on a bias
  • Flat-leaf parsley leaves, for decoration

Preparation For the Court Bouillon:

  1. Peel the carrots and cut decorative grooves in the sides using a canneleur.
  2. Peel the onions and slice them in rondelles.
  3. Prepare a large bouquet garni with fresh herbs.
  4. Make a quick vegetable stock by cooking the vegetable trimmings with 4½ to 5 liters water for about 15 minutes. Strain.
  5. Put the sliced vegetables and the bouquet garni in a small marmite and cover them with the stock. Bring them to a simmer and cook them for about 10 minutes before adding the wine; the acidity of the wine slows down the cooking of the vegetables. Add the wine and continue cooking them for about 20 minutes more. Add the peppercorns about 5 minutes before the cooking is completed.
  6. Season and let the vegetables cool in the court bouillon. You will have about 4 liters. If not, reduce the liquid by itself to obtain that amount.

Preparation For the Beurre Fondu:

  1. Cut the butter into cubes.
  2. Gently simmer the lemon juice and 2 tablespoons water. Add the butter to the heated liquid, adding several cubes at a time and whisking them in, until all the butter has been added. Adjust the seasoning.
  3. Keep the sauce warm in a bain-marie until needed for service.

For Service:

  1. Separate the vegetables from the chilled court bouillon and reserve them until needed.
  2. To order: Pour 250 milliliters of the bouillon into a small sautoir and add a portion of trout. Poach gently for approximately 2 minutes.
  3. Using a skimmer, quickly transfer the fillets to a cutting board and peel off the skin.
  4. Present the trout fillets on hot plates napped with some of the hot bouillon and with the vegetables arranged on top. Sprinkle on some parsley leaves and serve the beurre fondu in a sauceboat to the side.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            2 Program(s) Found
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            Auguste Escoffier Schools of Culinary Arts , Online (campus option available)
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
            Show more [+]
            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.