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Poached Trout

Poached Trout with Herbs

Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Servings 4 servings


  • 400 g Rainbow Trout
  • Salt & Pepper
  • 60 ml Parsley chopped
  • 10 ml Dried Thyme
  • 2 Lemons sliced
  • 30 ml White wine


  • Wash and clean the trout, but don’t remove the head. Place in a large, deep frying pan. Season with salt and pepper. Sprinkle with parsley, thyme and lemon.
  • Pour in the wine and enough water to cover the fish. 
  • Bring to simmering point and simmer for 6 minutes.
  • Once the trout is cooked, lift out and place on an absorbents kitchen towel for a few minutes.
  • Serve with a bed of rice from daily allowance.
Keyword Seafood, Trout
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