Poached Trout

10 PORTIONS 

Ingredients

Trout                                                               10 x 150 g

Court bouillon                                                      1 lt

Boiled potatoes                                                   800 g

Butter                                                                 100 g

Parsley

Method

  1. Wash the trout in cold water and remove the gill membranes and the eyes.  Remove the scales and fins and clean out the entrails through the gill slits.  Trim the tails square and wash the fish thoroughly.
  2. Place the fish in cold court bouillon, bring them to the boil and poach them for about 8 minutes.
  3. Remove the trout from the court bouillon, drain them on a clean cloth, and place them on a warm serving dish.
  4. Garnish with parsley and serve with plain boiled potatoes and melted butter.

 

Contact

24/7 Workplace Safety

workplacesafety247@gmail.com

1 Queens Court
Gillingham
SP8 4DZ

Mobile: 07878780019
Office: 01747825526

Search site

24/7worplacesafetytraining