📝 About This Recipe
A quintessential British classic, this dish celebrates the delicate, flaky texture of fresh river trout by gently simmering it in a fragrant court bouillon. This method preserves the fish's natural sweetness and moisture, a technique perfected in the country houses of the English countryside. Served with a velvety butter sauce and seasonal greens, it is the epitome of elegant, light, and sophisticated British dining.
🥗 Ingredients
The Poaching Liquid (Court Bouillon)
- 1.5 liters Water
- 250 ml Dry White Wine (preferably a crisp Sauvignon Blanc)
- 2 tablespoons White Wine Vinegar
- 1 piece Carrot (roughly chopped)
- 1 piece Celery Stalk (roughly chopped)
- 1 piece Shallot (halved)
- 8-10 Black Peppercorns (whole)
- 2 Bay Leaves (fresh or dried)
- 4-5 pieces Fresh Parsley Stems
- 1 teaspoon Sea Salt
The Fish
- 4 pieces Rainbow Trout Fillets (approx. 150g each, skin on)
- 1/2 piece Lemon (thinly sliced into rounds)
Lemon-Dill Beurre Blanc
- 150 grams Unsalted Butter (chilled and cubed)
- 1 piece Shallot (finely minced)
- 100 ml Dry White Wine (for the sauce reduction)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Heavy Cream (optional, to stabilize the sauce)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 pinch Salt and White Pepper (to taste)
👨🍳 Instructions
-
1
Begin by preparing the court bouillon. In a large, wide poaching pan or deep skillet, combine the water, 250ml wine, vinegar, carrot, celery, halved shallot, peppercorns, bay leaves, parsley stems, and salt.
-
2
Bring the liquid to a boil over medium-high heat, then reduce the flame and let it simmer gently for 15 minutes to allow the aromatics to infuse the water.
-
3
While the bouillon simmers, prepare the trout. Pat the fillets dry with a paper towel and check for any remaining pin bones using tweezers.
-
4
Prepare the sauce base: In a small saucepan over medium heat, combine the minced shallot and 100ml white wine. Simmer until the liquid has reduced to about 2 tablespoons (a syrupy consistency).
-
5
Stir the heavy cream into the sauce reduction (if using) and lower the heat to the absolute minimum.
-
6
Whisk in the chilled butter one cube at a time, moving the pan on and off the heat to ensure the butter melts slowly and emulsifies into a thick, creamy sauce. Do not let it boil or the sauce will break.
-
7
Once all butter is incorporated, stir in the lemon juice, chopped dill, and a pinch of salt and white pepper. Keep the sauce in a warm spot (not over direct heat).
-
8
Back to the poaching pan: Strain out the vegetables and aromatics if you prefer a clean look, or simply push them to the side. Ensure the liquid is at a very bare simmer (approx 80°C/175°F)—you should only see tiny bubbles.
-
9
Place the trout fillets into the liquid, skin-side down. Place a lemon slice on top of each fillet. Ensure the fish is fully submerged; add a little warm water if necessary.
-
10
Cover the pan with a lid and poach for 6-8 minutes. The fish is done when the flesh is opaque and flakes easily with a fork, but remains moist in the center.
-
11
Carefully remove the trout fillets using a wide slotted spatula, allowing any excess liquid to drain off. Gently peel away the skin if desired, though it often slides off easily after poaching.
-
12
Place each fillet on a warmed plate, spoon a generous amount of the Beurre Blanc over the top, and garnish with an extra sprig of fresh dill.
💡 Chef's Tips
Always use the freshest trout possible; the eyes should be clear and the skin bright. Never boil the fish; boiling toughens the delicate proteins and makes the fish rubbery. If your Beurre Blanc begins to separate, whisk in a teaspoon of cold water or cream immediately to bring it back together. Use white pepper instead of black in the sauce to maintain a pristine, creamy aesthetic. To check for doneness without a thermometer, use a metal skewer; if it meets no resistance and comes out warm to the touch, the fish is perfect.
🍽️ Serving Suggestions
Serve alongside buttered Jersey Royal potatoes or new potatoes tossed in mint. Pair with steamed asparagus spears or tenderstem broccoli for a vibrant crunch. A glass of chilled English Sparkling Wine or a flinty Chablis complements the acidity of the sauce beautifully. For a traditional touch, serve with a side of chilled cucumber salad dressed in white wine vinegar and sugar. Finish the meal with a light lemon posset or fresh berries and cream.