Poached Trout or Salmon
This is a great recipe for cooking a whole trout or salmon and is ideal for serving at dinner parties. It can be served hot or cold and takes very little preparation.
You will need a fish kettle (fish poacher) for this recipe.
Ingredients. - 1 Large fresh trout or Salmon (Cleaned and gutted, with the head still on but the gills removed)
- Salt (about 1 teaspoon salt per litre of water - 1/2 teaspoon per pint)
To Serve - 2-3 sliced Lemons
- Sprigs of parsley
- Mayonnaise
Half fill the fish kettle with boiling water and add the salt (as a guide an 18" kettle will need about 5 pints of water and 2-3 teaspoons of salt).
Now place the fish into the kettle (good kettles come with a 'cradle' that hold the fish and makes this easier). Cover the kettle and bring to the boil over a medium heat.
To serve cold, simmer gently for 5 minutes then turn off the heat and leave until cold.
To serve hot, simmer gently for 20 minutes then turn off the heat and leave for 5 minutes.
When ready, remove the fish from the kettle and carefully slide the fish onto a serving plate. Remove the skin and serve with a slice of lemon, a sprig of parsley and a dollop of mayonnaise.
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