Get ready to delight your taste buds with a delicious and flavorful dish of Vosges Trout with Herbs. This recipe celebrates the freshness and natural flavors of freshly caught trout, enhanced by the vibrant combination of herbs. With simple ingredients and careful preparation, you can create a culinary masterpiece that will impress your guests or elevate your everyday dining experience. The trout is gently poached in a lemon-infused mixture, allowing it to retain its tenderness and delicate taste. The addition of chives, chervil, parsley, dill, and tarragon brings a burst of herbal aromas and flavors to the dish, elevating it to a whole new level. Serve this delightful trout with steamed or boiled potatoes to complete the meal, and don’t forget to pair it with a refreshing white auxerrois de Toul wine for a perfect culinary combination. Whether you’re a seafood lover or simply looking to explore new flavors, Vosges Trout with Herbs is a must-try dish that will leave you craving for more. Let’s dive into the recipe and indulge in this exquisite seafood delight.
Serves 4
INGREDIENTS:
- 4 trout, freshly killed and gutted
- Juice of 2 lemons
- 1 cup water
- 1 stick butter
- Pepper and salt
- 1 bunch chives, roughly chopped
- 1 bunch chervil, roughly chopped
- 1 bunch flat parsley, roughly chopped
- 1 bunch dill, roughly chopped
- 2 tarragon sprigs, leaves stripped from stems and chopped
INSTRUCTIONS:
- Ideally, bring the trout home alive. If they are killed and gutted by the fishmonger, cook them as soon as possible. Until then, leave them in wax paper and avoid wiping them with a paper towel, as it may damage the skin.
- In a heavy-bottomed oval casserole that will just hold the trout, heat the lemon juice, water, butter, pepper, and salt. Once the butter is melted and the water is bubbling, place the trout in the casserole, belly down, head to tail.
- Cover the casserole and poach the trout over moderately high heat for 7 minutes. Test the doneness of the fish by inserting a paring knife and checking if the flesh comes away from the backbone. If it does, the fish is done. If not, continue cooking for an additional 1-2 minutes and test again.
- Add the chopped herbs to the casserole, replace the cover, and cook for 1 more minute.
- Serve the Vosges Trout with Herbs with steamed or boiled potatoes and pair it with a white auxerrois de Toul wine. Despite its name, the auxerrois grape is not from Burgundy but from Lorraine.
Enjoy the delicate and flavorful trout accompanied by the freshness of the herbs and the complementary side of potatoes. This dish showcases the natural goodness of the trout and is perfect for a satisfying and elegant meal.
