White wine poached trout served with steamed cous cous tossed with spinach, tomato, and fresh thyme

White wine poached trout served with steamed cous cous tossed with spinach, tomato, and fresh thyme

4 4oz. trout filets

1 cup cous cous

1 ½ cup boiling water

1 pint grape tomato

2 cup fresh spinach

1 teaspoon chopped fresh thyme

 

 

 

Trout with Salmon Eggs

Photo Credit: Renée S via Compfight cc

Poaching liquid

 

½ onion, chopped

2 stalks celery, chopped

2 bay leaves

1 cup white wine

1 quarts of water

 

In a pot large enough to fit fish in, sweat out vegetables and deglaze with white wine.  Add water and bring up to a simmer.  In a separate pot bring 1 ½ cup of water to a boil.  Take spinach and tomato and slightly sauté just long enough to wilt spinach.  In a small bowl, pour in one cup of cous cous and mix 1 ½ cup of water and stir together.  Cover with plastic wrap and allow to steam.   When poaching water is at a simmer, lightly season fish and submerge in water.  Poach fish for 5-6 minutes and take out of water.  Fish should be white throughout.  Once cous cous is cooked which should take 2-3 minutes, mix with tomato, spinach, and fresh thyme.  Lightly season with salt and pepper and evenly distribute on separate plates with a trout filet.

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