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4 trout, 1/4-1/2 lb each
1/4 cup vinegar or lemon juice
2 sliced lemons
1 crushed and peeled garlic clove
1/2 cup mint leaves
1 tblsp smooth Dijon mustard
1 crushed and peeled garlic clove
1 tblsp mint (6-10 fresh leaves)
1/4 cup white wine
zest of 1 lemon
1 tblsp vinegar
dash of salt and pepper
2 qts water
Combine all the poaching stuff, except the trout, in a deep pan or fish poacher. Use one that you can put a shallow wire rack or basket across the bottom so you can lift the tender fish out later. Bring to a simmer and add the trout (be sure the mixture is deep enough to completely immerse the fish). Cook at a gentle simmer for 10-12 minutes, or until fork tender. Remove from heat and carefully remove the rack and the trout. Place the rack and the fish on a sheet of foil and chill overnight. Put everything for the lemon and mint dressing in a blender. Blend on high for 1 minute. Turn the blender to a medium speed and slowly add 3/4 cup of salad oil. Taste, adjust seasonings, and chill overnight. Use the dressing on a fresh green salad and maybe a little on the fish, too. Serve with the salad, warm French bread and a dry white wine.
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