Poached Steelhead Trout

Try poaching your steelhead trout
poached trout


Deliver Ingredients


For the sauce:

  • 6 Tablespoons butter
  • 6 Tablespoons flour
  • Splash of half and half
  • One lemon, juiced and peel grated
  • Chopped chives
  • Pinch of baking soda
  • Black pepper, to taste

For the poached fish:

  • 1/2 Pound trout per person
  • 1/2 Cup carrots
  • 1/2 Cup onion
  • Bay leafs
  • 1/2 lemon
  • Peppercorns
  • Water, for poaching liquid


For the sauce:

Melt the butter and add the flour when it's bubbling. Whisk continually to cook the flour and not allow the two to burn. Slowly pour in the half and half and whisk to incorporate and to prevent sticking and burning. When it's starting to thicken add the baking powder and incorporate. Now add your lemon juice , lemon peel, chives, and black pepper. Whisk. Turn the heat off. Transfer to a serving dish and cover the top with wax paper (to prevent a skin) until the fish is cooked through. Use liberally!

For the poached fish:

Chop the carrots and onions and toss into a dish along with the bay leaf, lemon, and peppercorns. Simmer to create a very mild stock. Usually about 15 to 20 minutes. Add the fish and poach slowly, basting the top with the simmering water if necessary.

Steelhead Trout Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Steelhead Trout Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Steelhead Trout Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.