Poached trout with tarragon

Poaching the trout keeps the fish succulent.  With the cream, it is a rich dish but has the delicious flavours of tarragon.

Preparation Time: 15 Mins

Cooking Time: 20 Mins

Total Time: 35 Mins

Ingredients

For 4 servings…

4                    Trout        

10 cl               Water       

1                    Lemon      

1                    Onion  - chopped finely          

                      Pepper      

                      Salt          

1 tbs               Parsley  - chopped    

2 tbs               Tarragon  - chopped 

30 cl               Cream  - single        

Method

Arrange the fish head to tail in a large flameproof casserole with a lid.  Add the water, 2 thinly pared strips of rind and the juice of the lemon, the onion and seasonings.  Add half of the parsley and half of the tarragon and bring slowly to the boil.   Cover the pan and simmer very gently 15 minutes.

When cooked, carefully remove the fish to a serving dish and keep warm.  Boil the cooking liquor rapidly until reduced by half, then add the cream and reheat to just below boiling point.  Check the seasoning and strain over the fish.

Sprinkle the fish with remainder the parsley and tarragon and serve at once.

Wine recommendations

A robust white wine.

Conventional

     Côtes du Rhône blanc

Interesting

     Arbois blanc

     Riesling

     Vouvray sec

Special

     Meursault