From the Essential Pépin tv series, Episode 122: Good Catch!
Trout are poached with onions, carrots, scallions, and herbs. Their skin is then removed, the meat slid off the bone, and the fillets finished with a sauce made from the broth a little butter and oil. This fish can be served whole if guests don’t mind removing the skin and the bones themselves. —Jacques Pépin
Serves 4
2 Yukon Gold potatoes (about 8 ounces)
1/2 cup sliced onion
1 carrot (2 ounces), peeled and thinly sliced (1/3 cup)
1 scallion, trimmed (leaving some green) and cut into 1-inch pieces (2 tablespoons)
1 bay leaf
1 fresh thyme sprig
2 strips lime zest, removed with a vegetable peeler
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3/4 cup water
1/3 cup fruity dry white wine
2 trout (about 12 ounces each), gutted and heads removed
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
Put the potatoes in a saucepan, cover them with cold water, and bring to a boil over high heat. Reduce the heat to low and boil the potatoes, uncovered, for 30 minutes, until they are tender. Drain off the water and set the potatoes aside until they are cool enough to handle.