Poached Trout With Onions and Fennel Seeds

Name: Poached Trout With Onions and Fennel Seeds
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 5 sprigs thyme; 2 bay leaves; 1 large yellow onion, cut crosswise into 1/2″-thick slices, separated into rings; 1 large red onion, cut crosswise into 1/2"-thick slices, separated into rings; 1 medium carrot, thinly sliced crosswise; 1 2-lb. whole trout, cleaned; Kosher salt and freshly ground black pepper, to taste; 2 cups white wine; 2 tbsp. extra-virgin olive oil; 1 tbsp. fennel seeds; 5 sprigs flat-leaf parsley

Serves
serves 2-4

TODD COLEMAN

In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.

Ingredients

5 sprigs thyme
2 bay leaves
1 large yellow onion, cut crosswise into 1/2″-thick slices, separated into rings
1 large red onion, cut crosswise into 1/2"-thick slices, separated into rings
1 medium carrot, thinly sliced crosswise
1 2-lb. whole trout, cleaned
Kosher salt and freshly ground black pepper, to taste
2 cups white wine
2 tbsp. extra-virgin olive oil
1 tbsp. fennel seeds
5 sprigs flat-leaf parsley

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Instructions

Step 1

Heat oven to 350°. Place thyme, bay leaves, onions, and carrot in a 9" × 13" baking dish. Season inside of trout with salt and pepper, and place over onions; season with salt and pepper and set aside. Bring wine, oil, and fennel seeds to a boil in a 2-qt. saucepan over high heat; pour over trout and onions. Scatter parsley over top, and bake until trout is just cooked through and vegetables are soft, about 40 minutes.