Poached Trout With Onions and Fennel Seeds

Name: Poached Trout With Onions and Fennel Seeds
Ingredients: 5 sprigs thyme; 2 bay leaves; 1 large yellow onion, cut crosswise into 1/2″-thick slices, separated into rings; 1 large red onion, cut crosswise into 1/2"-thick slices, separated into rings; 1 medium carrot, thinly sliced crosswise; 1 2-lb. whole trout, cleaned; Kosher salt; freshly ground black pepper; 2 cups white wine; 2 tbsp. extra-virgin olive oil; 1 tbsp. fennel seeds; 5 sprigs flat-leaf parsley

www.saveur.com

In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions. See the recipe »

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools:

Oven
Baking dish
Saucepan
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon
Mixing bowl
Paper towel

Ingredients

5 sprigs thyme
2 bay leaves
1 large yellow onion, cut crosswise into 1/2″-thick slices, separated into rings
1 large red onion, cut crosswise into 1/2"-thick slices, separated into rings
1 medium carrot, thinly sliced crosswise
1 2-lb. whole trout, cleaned
Kosher salt
freshly ground black pepper
2 cups white wine
2 tbsp. extra-virgin olive oil
1 tbsp. fennel seeds
5 sprigs flat-leaf parsley