Poached trout with onions and dill seeds
4 servings
22 minutes
Poached trout with onion and dill seeds is the embodiment of French culinary elegance. This recipe stems from the tradition of cooking fish in aromatic broths, preserving the tenderness of the meat and highlighting its natural flavor. White wine combined with olive oil and dill seeds fills the dish with subtle herbal and slightly sweet notes, while roasting with onion and carrot gives the fish a deep aroma. The light texture of poached trout makes it ideal for a dinner with a glass of white wine or a festive table. The dish pairs wonderfully with fresh green salads, light sides, and white bread, allowing for true gastronomic harmony.
1
Preheat the oven to 180 degrees. Slice the onion and carrot into half rings. Place thyme sprigs, bay leaf, onion, and carrot in a baking dish.
- Fresh thyme: 5 stem
- Bay leaf: 2 pieces
- Yellow onion: 1 head
- Red onion: 1 head
- Carrot: 1 piece
2
Salt and pepper the trout. Place it on top of the onion.
- Trout: 2 kg
- Salt: to taste
- Ground black pepper: to taste
3
Boil white wine, olive oil, and dill seeds in a pot.
- Dry white wine: 2 glasss
- Olive oil: 2 tablespoons
- Dill seeds: 1 tablespoon
4
Pour this sauce over the trout with vegetables.
- Dry white wine: 2 glasss
- Olive oil: 2 tablespoons
- Dill seeds: 1 tablespoon
5
Chop the parsley and sprinkle it over the fish and vegetables.
- Chopped parsley: 40 g
6
Bake for about 40 minutes until the vegetables are soft.