The Chilean Kitchen/Ruth Van Waerebeek-Gonzalez 1999

Poached Trout with Green Herb Salsa (Truchas en Salsa Verde)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 onion, sliced 1 leek, trimmed and sliced 1 carrot, peeled and sliced
1 small bunch fresh parsley 1 tablespoon whole black peppercorns salt, to taste
4 (about 1 pound) rainbow or salmon trout, ready to cook, or 1 (3 to 4 lb) piece of salmon, tail end if possible cucumber slices lemon slices
lettuce leaves 2 cups Salsa Verde



1 Place the onion, leek, carrot, parsley, and peppercorns in a saucepan large enough to hold the fish. Add water to cover the vegetables by 2 inches. Season generously with salt. Bring to a boil, reduce the heat, and simmer 15 minutes. Add the fish, and simmer over low heat until the fish just begins to flake. For every 1 inch of thickness, measured at the thickest point, allow 10 minutes of cooking time.
2 Carefully transfer the cooked fish to a rack and let cool to lukewarm. Peel off the skin, and arrange the fish on a decorative platter. Garnish with the cucumber, lemon slices, and lettuce. Serve the Salsa Verde on the side.

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