This recipe is for lake trout, usually bigger than stream trout, at least in the North East, and caught deep in the cold bottom of lakes. Because they are larger they are easier to fillet then the smaller stream trout. This recipe calls for two fillets about a pound each. It is also excellent for salmon. I adapted this recipe from one I saw in a magazine. Served over greens and with fresh berries from the garden, this makes an excellent summer meal. I have added a dressing recipe for those who like to make their own. It has a bit of a kick but goes great with the greens and fish.
Cold Poached Trout on Greens With Peas and Berries
3 cups broth
2 cloves garlic, sliced
10 peppercorns
1/2 tsp. red pepper flakes (more if you like it spicy)
1/2 onion, sliced
1-2 lbs trout fillets
Put all ingredients except the fish into a large saucepan and bring to a boil. Turn the heat down and allow to simmer for 5 minutes or so. Add the fish and cover, simmering about 5-10 minutes, depending on the thickness of the fillets. When the fish is cooked through it should separate easily with a fork. Transfer to a plate and let cool completely. Strain off the broth, freeze it to save for later. The spice makes it great for adding to vegetable soups and the fish broth gives it extra nutrition. When the fish is cool, flake it lightly with a fork and serve over salad greens such as arugula or baby kale. Add fresh strawberries and snap peas. Top with pine nuts or sunflower seeds. Any fruit, such as grapes or mangos, can be substituted for the strawberries, but they are in season right now in Connecticut.
Sorry there is no picture of the finished salad, but we gobbled it up before I remembered to take one!
Spicy Sesame Dijon Dressing
1/4 cup sesame dressing
1/4 cup red wine vinegar
2 tsps brown dijon mustard
salt to taste
1 tsp hot sauce (more if you like it spicy)
Delicate Balance 