Peas & Pachetta Bed 12 oz frozen peas 4 oz chopped pancetta 4 tblsp Creme…
Trout Poached in Champagne
Yes, I know. It is the wrong time of year to be trying to start eating healthier.
We’ve been trying to eat more fish despite the fact that my wife is not a fish lover. Being a peristant soul (some would say I am downright stubborn), I am trying to find recipes that are not only great tasting but also healthy. A key technique in my quest is poaching. Trout poached in champagne – even cheap champagne – is pretty darn good if the trout is fresh. Well, lo and behold, the local Sprout’s Market has been making a real effort to offer fresh seafood and the trout is excellent.
Basically the technique is this:
1. Mince a shallot and saute it in a little olive oil.
2. Pour in about three cups dry champagne and bring it to a low boil.
3. When the champagne is boiling, put the trout filets in the pan, cover, and let them poach for 3-5 minutes.
4. Remove the trout, put it on a plate, tent with foil and keep it warm.
5. Make some sort of reduction cause with what’s in the pan.
Today’s reduction sauce was made with Robert Rothschild Farm’s Roasted Red Pepper and Onion Dip & Relish. It added a slight sweet dimension which my son liked. He normally turns his nose up at fish no matter what I do, but tonight he loved it.
I was at the Rothschild farm the other day… they have samples of everything they have. They make a lot of sauces and dips that make great additions to different food. The champagne poaching is something I’ll have to try, though I usually do trout on cedar planks.
By the way, for all their fancy products, the Robert Rothschild line got its start as a “pick your own” raspberry farm, which still does raspberries.
That’s interesting, Curt. My local Gourmet Kitchen Tools Store carries a lot of their products and I have several of them waiting to be taste-tested. In fact, I have so much of ths stuff I wish I had an extra small ‘frsge to put them in!