Poached Trout with Yabbies from Tony Bilson's Recipe Book by Tony Bilson
Wash the trout and season it. Bring the court-bouillon to the boil in a deep baking dish or fish poacher. Take a piece of muslin approximately 500-mm square. Place under the trout and lower into th...
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Cooking tools:
- Fish poacher
- Baking dish
- Stove
- Cheesecloth
- Plate
Ingredients
- salt
- pepper
- 1 1/2 litres court-bouillon
- beurre blanc
- 1 tbl yabbie coulis
- ⅓ cup chopped tarragon or parsley
- 2 kg yabbies
- 1 trout, weighing 3 kg (or 2 weighing 1.5 kg)
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