Directions:
- Place the water, sherry vinegar, spring onion, carrot, celery, and thyme in a pot and bring to a simmer. Simmer for 10 minutes. Season the trout on the outside and in the belly with salt, pepper and a pinch of cayenne. Place in the simmering court bouillon and poach for 7 minutes, or until a skewer inserted in the thickest part of the flesh comes out warm.
- Remove the fish with a slotted spoon and set aside on a warm platter. Strain the cooking liquid and return 1/2 cup to the pot. Bring the court bouillon to a boil and add the butter slowly, 1 tablespoon at a time, whisking constantly. Continue whisking until all the butter is absorbed. Season, to taste, with salt and pepper.
- To serve, place a trout on each plate and spoon the sauce over each. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.97 Kcal (1315 kJ) | ||
| Calories from fat | 276.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.76g | 47% | |
|---|---|---|---|
| Cholesterol | 92.76mg | 31% | |
| Sodium | 50.74mg | 2% | |
| Potassium | 272.72mg | 6% | |
| Total Carbs | 3.83g | 1% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 7.13g | 14% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.8mg | 5% | |
| Calcium | 74mg | 7% | |
| Amount Per 100 g | |||
| Calories | 81.18 Kcal (340 kJ) | ||
| Calories from fat | 71.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 47% | |
|---|---|---|---|
| Cholesterol | 23.98mg | 31% | |
| Sodium | 13.12mg | 2% | |
| Potassium | 70.51mg | 6% | |
| Total Carbs | 0.99g | 1% | |
| Sugars | 0.41g | 6% | |
| Dietary Fiber | 0.4g | 6% | |
| Protein | 1.84g | 14% | |
| Vitamin C | 1.7mg | 11% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.2mg | 5% | |
| Calcium | 19.1mg | 7% | |
* 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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