This is one of the simplest recipes I know and it really shows off the flavor of a great Extra Virgin Olive Oil and fresh Trout. Because the olive oil is only heated to 115º for a short period of time, the tocopherols and other healthful agents in the oil are not damaged, so I strain the remain oil, mix it with Lucini Savory Fig Balsamico, and have a great dipping sauce for bread.
Be careful in choosing your pan for this dish – it should be large enough so the fillets to fit and you will be able to get your spatula in and remove the fillets comfortably. However, you do not want too much room, as the fillets must be fully submerged in the oil. This accounts for the range (1 to 2 cups) in the amount of oil used. For poaching to work correctly, the oil must completely cover the other ingredients in the pan. Arctic Char works as a replacement for the trout.
- 1 LB fresh Trout (filleted, cut into 4 pieces)
- 1-2 C LUC Premium Select Extra Virgin Olive Oil
- 1/2 small Carrot (use 6 1/8 inch thick slices)
- 1 small Shallot, diced
- 4 Thyme sprigs (single ‘branches’ of Thyme, not multiple branched ‘trees’)
- 4 small Bay Leaves
- Salt, ground or crushed fine
- Pepper, ground fine
- 1/4 Lemon
Place the remaining olive oil in to a small pot and add the carrot, shallot, thyme and bay leaves. Place a thermometer in the oil and heat to 115º. Trim the trout fillets and submerge them in the oil carefully, so the trout does not rest on the other ingredients. Poach for 7-8 minutes until the fish is just firm to touch. Remove the fish and pat dry. Season your fillets with salt and pepper, drizzle each with 1/2 tsp of the poaching oil and fresh lemon juice. That’s it; you’re ready to serve!
I like to serve this dish with something green – a nice salad, braised celery and escarole are all great options. Supremes of blood orange with a drizzle of Basil-Infused or Lemon-Infused Extra Virgin also look wonderful on the plate.