Salmon Trout Poached in White Wine
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 as a first course
- 1 1/2 cups water
- 2 teaspoons salt
- 1/2 cup chopped fresh parsley
- 2 teaspoons black peppercorns
- 3 cups dry white wine
- Carbohydrate 7 g(2%)
- Cholesterol 129 mg(43%)
- Fat 33 g(51%)
- Fiber 1 g(6%)
- Protein 42 g(85%)
- Saturated Fat 14 g(70%)
- Sodium 1078 mg(45%)
- Calories 585
Preparation Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days. Mix pickles and parsley in bowl. Serve fish with pickle mixture.
Preparation Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days. Mix pickles and parsley in bowl. Serve fish with pickle mixture.
