Directions:
- Wash trout in cold water. Blot dry. Slash outside flesh diagonally, 2 or 3 cuts to each fish.
- Cut lemons in half. Using 1/2 lemon for each trout, gently rub with cut side of lemon, squeezing as you rub. Season inside and out with salt & pepper. Sprinkle 1 tsp rosemary leaves in the cavity of each fish.
- Bring wine, stock, butter, and onion to simmer in shallow skillet or roasting pan. Add fish and simmer 12-15 minutes. Cover and refrigerate, in pan, 1 hour.
- Remove fish carefully from liquid. Lift off skin. Store on bed of paper towels on platter covered with foil or plastic wrap.
- Refrigerate liquid separately.
- Just before serving, arrange trout on beds of lettuce on individual serving plates.
- Pour over each fish 1 teaspoon of poaching liquid. Serve with mustard mayonnaise.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.35 Kcal (1182 kJ) | ||
| Calories from fat | 106.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.83g | 18% | |
|---|---|---|---|
| Cholesterol | 76.95mg | 26% | |
| Sodium | 157.88mg | 7% | |
| Potassium | 658.12mg | 14% | |
| Total Carbs | 8.07g | 3% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 26.81g | 54% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 2.9mg | 16% | |
| Calcium | 80.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 92.82 Kcal (389 kJ) | ||
| Calories from fat | 35.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 18% | |
|---|---|---|---|
| Cholesterol | 25.3mg | 26% | |
| Sodium | 51.9mg | 7% | |
| Potassium | 216.36mg | 14% | |
| Total Carbs | 2.65g | 3% | |
| Sugars | 0.89g | 11% | |
| Dietary Fiber | 0.66g | 8% | |
| Protein | 8.81g | 54% | |
| Vitamin C | 8.5mg | 43% | |
| Iron | 1mg | 16% | |
| Calcium | 26.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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