Poached Salmon Trout with Poppy Seed Vinaigrette
Salmon trout, named for its pretty pink hue, looks similar to coho salmon, but it is not salmon at all; it is a brown trout that swims from lakes and streams to the sea, and is sometimes referred to as steelhead. Brook trout and rainbow trout are also good poached, a technique that is restrained enough to preserve the delicate flavor of any of these fish.
- 2 cups white wine
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 4 medium leeks, white part only, halved lengthwise, or 4 whole baby leeks
- One 16-ounce salmon trout or coho salmon, gutted, head and tail removed
- 2 tablespoons Poppy Seed Vinaigrette (http://www.wholeliving.com/130995/poppy-seed-vinaigrette)
- Lemon wedges, for garnish
- In a poacher or large roasting pan, combine the wine, peppercorns, and bay leaf with 1 cup of water. Bring to a boil, then reduce to a simmer. There should be about 1 to 1 1/2 inches of liquid in the pan.
- Add the leeks and arrange the fish on top. Cover and simmer until the leeks are tender and the fish is opaque, 12 to 18 minutes.
- Arrange the fish and leeks on a platter. Add salt and pepper and drizzle the vinaigrette on top. Garnish with lemon wedges and serve.
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