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
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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