Poached trout with fennel and lime beurre blanc recipe
Australian Gourmet Traveller recipe for Poached trout with fennel and lime beurre blanc
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Colander
- Slotted spoon
- Whisk
- Tongs
- Spoon
- Serving platter
- Plate
Ingredients
- 750 ml dry white wine
- ½ onion, sliced
- 1 fresh bay leaf
- 6 white peppercorns
- 1 ocean trout fillet, halved (800gm)
- 1 bunch each baby turnips and baby carrots, trimmed and halved
- 2 baby fennel, trimmed, cut into wedges, fronds reserved
- 20 gm butter
- ¼ cup loosely packed chervil sprigs, to serve
- Lime beurre blanc
- 60 ml dry white wine
- 60 ml lime juice, plus lime wedges to serve (¼ cup)
- 2 golden shallots, finely chopped
- 1 tbsp pouring cream
- 225 gm butter, at room temperature, diced
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