4 trout, 20-24 oz. each
juice of 1 lemon
1/2 cup white vinegar
1 tbs. parsley, chopped
4 tbs. butter
How to make the Quick-poached Trout:
Trout should be alive, stunned, gutted and cleaned. Using a fish poacher, add 4 qts. vinegar based poaching liquid (see recipe). Bring it to a simmer and pour the vinegar over the trout. Let it marinate for 5 mins. Then, place fish (without the vinegar) in a poacher with simmering broth and cook till done. Cooking time depends on the size of the trout, though it should take no more than 10 mins. Remove from water and serve one trout per person with steamed vegetables, with the sauce made with the browned butter and lemon.
The poaching liquid may be changed to suit the cook’s skill and creativity.