How to cook Chilean Poached Trout with Salsa
- 4 rainbow or salmon trout (about 1 pound each), ready to cook, or 1 piece (about 3 pounds) salmon, tail end if possible
- 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
- Cucumber slices
- Lemon slices
- Lettuce leaves
- 2 cups Salsa Verde
- 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.
- 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.
The Chilean Poached Trout with Salsa recipe very easy to prepare and so good!
The Chilean name for this recipe is Truchas en Salsa Verde
This recipe for Chilean Poached Trout with Salsa serves/makes: 4
The Chilean Poached Trout with Salsa recipe is adopted from The Chilean Kitchen 1999..
Main Ingredient: Trout
Preparation Method: Poached/Simmered
Cuisine: South American
(more South American