Parsley partners perfectly with poached fish, chicken or vegetables. Jalapeno peppers vary in strength; if yours is mild, you may choose to add the whole one.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2007
Ingredients
Parsley sauce:
Method
Parsley Sauce: In small skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry shallots, garlic and jalapeno, stirring often, until softened, 3 minutes. Transfer to food processor. Add parsley, remaining oil, capers, vinegar, salt and hot pepper flakes; process until fairly smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)In shallow Dutch oven or skillet large enough to hold fish in single layer, combine 8 cups (2 L) water, wine, bay leaf, peppercorns, salt, onion, lemon and parsley; cover and bring to boil. Reduce heat and simmer for 10 minutes. Add trout, submerging completely. Cover and poach, maintaining simmer, until fish is opaque when tested, 12 to 15 minutes.
Using 2 slotted spatulas, transfer fish to serving platter. Peel off skin, leaving head and tail intact. Serve warm or refrigerate until chilled, about 1 hour. Serve with Parsley Sauce. (Make-ahead: Cover and refrigerate fish and sauce separately for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 305 mg
- Protein 30 g
- Calories 336.0
- Total fat 22 g
- Cholesterol 80 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
%RDI
- Iron 15.0
- Folate 30.0
- Calcium 13.0
- Vitamin A 30.0
- Vitamin C 58.0
