Trota in Bianco with Lemon and Herbs

Ingredients

• 4 trout fillets (about 6 ounces/170g each) 4 trout fillets (about 6 ounces/170g each)
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 lemon, zest and juice 1 lemon, zest and juice
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 35g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, bring the fish or vegetable broth to a gentle simmer.
2. 2.
   Add the lemon zest, lemon juice, parsley, thyme, and rosemary to the simmering broth.
3. 3.
   Season the trout fillets with salt and pepper on both sides.
4. 4.
   Carefully place the trout fillets into the simmering broth.
5. 5.
   Poach the trout for about 5-7 minutes, or until cooked through and opaque.
6. 6.
   Using a slotted spatula, carefully remove the trout fillets from the broth and transfer them to serving plates.
7. 7.
   Garnish with additional fresh herbs and lemon slices, if desired.
8. 8.
   Serve the Trota in Bianco immediately and enjoy!

Treat your ingredients with care...

• Trout — Choose fresh trout fillets with firm flesh and a mild aroma. Ensure they are properly cleaned and deboned before cooking.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the poaching broth.
• If you prefer a stronger lemon flavor, squeeze some additional lemon juice over the cooked trout before serving.
• Experiment with different herb combinations such as dill, basil, or tarragon to customize the dish to your taste.
• Serve the Trota in Bianco with a side of steamed vegetables or a fresh green salad for a complete meal.
• Leftover poached trout can be flaked and used in salads or sandwiches the next day.

Serving advice

Serve the Trota in Bianco as a main course, accompanied by a side of roasted potatoes or steamed asparagus. Garnish with fresh herbs and lemon slices for an elegant presentation.

Presentation advice

Arrange the poached trout fillets on individual plates, drizzle with a little of the poaching broth, and sprinkle with additional fresh herbs. Place a lemon slice on each fillet for a pop of color. Serve with confidence and let the simplicity of the dish speak for itself.