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Poached Trout With Onions and Fennel Seeds

 

Poached Trout With Onions and Fennel Seeds

From: Saveur
Total Time: 1 Hour

Ingredients:

  • 5 sprigs thyme  
  • 2 bay leaves  
  • 1 large yellow onion, cut crosswise into ½?-thick slices, separated into rings  
  • 1 large red onion, cut crosswise into ½”-thick slices, separated into rings  
  • 1 medium carrot, thinly sliced crosswise  
  • 1 2-lb. whole trout, cleaned 
  • Kosher salt and freshly ground black pepper, to taste  
  • 2 cups white wine  
  • 2 tbsp. extra-virgin olive oil  
  • 1 tbsp. fennel seeds  
  • 5 sprigs flat-leaf parsley 

Directions:

  1. Heat oven to 350°. 
  2. Place thyme, bay leaves, onions, and carrot in a 9″ × 13″ baking dish. 
  3. Season inside of trout with salt and pepper, and place over onions; season with salt and pepper and set aside. 
  4. Bring wine, oil, and fennel seeds to a boil in a 2-qt. saucepan over high heat; pour over trout and onions. 
  5. Scatter parsley over top, and bake until trout is just cooked through and vegetables are soft, about 40 minutes.