From Sandi's Recipe File - Poached Trout with Wild Leek Mignonette

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"Poached Trout with Wild Leek Mignonette"

Recipe Source:
April 2000 Issue of
Homemaker's Magazine

Serving Size: Makes 6 servings

Amount Ingredient

6 small fresh rainbow trout fillets

Court Bouillon:

8 cups water

1 each medium sized onion, carrot, leek, and celery stalk, sliced

2 tablespoons white wine vinegar

15 black peppercorns

1 bay leaf

1 sprig dill

Salt to taste

Mignonette:

6 wild leeks, finely diced (about 1/4 cup)

White wine vinegar

Freshly ground black pepper

Salt

Preparation Instructions:

Court bouillon: In stainless steel pot, bring water to boil. Add sliced vegetables, vinegar and seasonings. Boil for 5 minutes; reduce heat to simmer.
Meanwhile, prepare mignonette. Mignonette: Cut leeks (stems and leaves together) into fine dice. Place in small bowl and add just enough vinegar to barely cover; add pepper and salt to taste. Set aside to soak.
Poach trout in simmering court bouillon for about 5 minutes; the flesh should just be opaque; do not overcook.
Remove trout fillets one by one with slotted spoon. Place, skin side up, on 6 plates. Peel off skin. Place some of the vegetables around each fillet. Spoon some of the mignonette on each fillet. Makes 6 servings.
Note: If wild leeks are unavailable, you could substitute green onions.

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