Poached Rainbow Trout in Court Bouillon

Prepare court bouillon with celery, carrots, onions, vinegar, bay leaves, thyme, sugar, and salt.

Take a fresh 10-ounce rainbow trout, butterfly it, and remove the pin bones.

Trim the head and excess belly fat off the trout.

Submerge the trout in the court bouillon.

Prepare boiled potatoes and blanched broccoli as sides.

Make a lemon crown garnish by making incisions in the lemon.

Chop fresh tarragon and basil leaves.

Ladle some court bouillon with vegetables into another pan.

Add soft unsalted butter, juice of one lemon, a pinch of garlic, and parsley to the court bouillon mixture.

Heat the tomatoes in the court bouillon mixture.

Remove the cooked trout from the bouillon and peel off the skin.

Heat the broccoli in the water with the potatoes.

Add a splash of cream to the court bouillon mixture.

Season boiled potatoes with butter, salt, and pepper, then roll in parsley.

Arrange the trout on a plate with the sides, including potatoes and broccoli.

Garnish with the lemon crown and a sprig of fresh tarragon.

Equipment Needed

Spice Level:

Dietary

Allergens