This is a very fresh, light way to sauce trout or salmon. We like to serve it with blanched asparagus or green beans and either boiled new potatoes or a simple rice pilaf with pecans. It is an extremely pretty and colorful plate and may be served hot or cold.
SERVES: 4
INGREDIENTS:
FRESH BERRY VINAIGRETTE
- 2 cups apple-blackberry juice
- 1 cup blackberries or raspberries (fresh or frozen)
- juice of I lemon
- 1/2cup walnut or canola oil
- salt and white pepper to taste
- whole berries for garnish
POACHED TROUT OR SALMON
- 4 cups water
- 1 onion, sliced
- 1 carrot, peeled and sliced
- 1 stalk celery, sliced
- 1 stem fresh parsley
- 3 to 4 whole star anise
- 3 bay leaves
- 1/2 teaspoon thyme
- salt to taste
- 1 cup dry white wine
- a few peppercorns
- four 8′ to 10-ounce trout or coho salmon
INSTRUCTIONS:
FRESH BERRY VINAIGRETTE
- Pour apple-blackberry juice into a saucepan, place over medium-high heat, and simmer until
juice is reduced to Vz cup, approximately 10 minutes. - Wash berries well. Puree them in a blender, and strain through a fine mesh strainer, removing seeds from the puree.
- Combine berry puree, juice reduction, and lemon juice in a bowl. Whisk in the oil, then seasonings, mixing until combined.
POACHED TROUT OR SALMON
- Combine all of the above ingredients, except peppercorns and fish, in a saucepan. Simmer, covered, for 20 minutes. Throw in peppercorns and simmer for 5 more minutes. Strain and reserve stock.
- Pour strained stock into a shallow pan. Place fish in the pan with stock, and bring liquid to a simmer. Cover the pan if the fish are not immersed in stock. Gently simmer for approximately 6 to 8 minutes, depending on the thickness of the fish.
- Remove fish from pan as soon as they are done. Top with the vinaigrette, with additional berries as a garnish.
