Poached Whole Trout


by: NYC Cook

The most famous version of poached trout is truite au bleu - blue trout - named after the blue tint it takes on when it is poached. Blue trout can only be made with a trout that has recently been caught (or pulled out of a tank) and carefully handled (wrap it in waxed paper ifyou buy it from a fish market tank). What turns the trout blue is the shiny layer of slime (but good slime) that covers only trulyfresh trout. Most of us will have to be content with trout that doesn't turn blue. But ifyou do have access to freshly caught trout, include the vinegar in the poaching liquid to accentuate the jishs blue color. Vegetable broth or salted water can be used in place of the simple poaching liquid. Makes 4 main-course servings.


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serves: 4

4 14-ounce trout (or other small fish, cleaned)

1 cup dry white wine

1 onion (chopped)

1 leaf bay

1/4 cup white wine vinegar (if your trout is freshly caught)

Nutrition Facts
Poached Whole Trout

Servings Per Recipe: 4

Amount per Serving

Calories: 71

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 4.8 mg
  • Total Carbs: 4.5 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 1.9 g
  • Protein: 0.4 g

how is this calculated?

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1.  Poach trout in simmering vegetable broth. If the trout float to the surface, press them down into the liquid.

2.  Slide a spatula along a dorsal fin to chock for doneness.

3.  Transfer the trout to a platter and pull the skin off both sides.

4.  Pull out the bones between the fillets that were connected to the dorsal fin.

5.  Cut the trout in half, spoon over the vegetables used to make the vegetable broth, and ladle over the broth.

Cooks' note:
In a wide pot large enough to hold the trout, combine the wine, onion, bay leaf, vinegar, and about 4 quarts water and bring to a simmer. (If you are worried about the trout falling apart when you remove it from the poaching liquid - which can easily happen if you don't have a nice long metal spatula - wrap each fish in cheesecloth.) Slide the trout into the pot and poach at a bare simmer for about 12 minutes. To check if the trout are done, slide a spatula along one of the back (dorsal) fins to see if the flesh is no longer shiny and raw. Using a long metal spatula (or tongs and a spatula if the trout are wrapped in cheesecloth), transfer the trout to a serving platter.

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