12-Year White balsamic ·
18-Year Traditional balsamic ·
Gluten Free ·
Seafood ·
SELECT Delicate olive oil ·
Poached Trout with Ravigote Sauce
Poached Trout with Ravigote Sauce
Submitted by Corporate Chef Andy Stewart
Seafood
Ingredients
- 1 whole trout, 16-20 ounces
- Balsamic Court Bouillon
- Ravigote Sauce
- 1 quart water
- 1 onion, sliced
- 1 carrot, sliced
- 2 sprigs parsley
- 1/4 cup Fustini's 12 Year White balsamic
- 4 peppercorns
- kosher salt
- 2 tablespoons Fustini's 18 Year balsamic
- 1 small shallot, minced
- 1 teaspoon capers, chopped
- 1/2 teaspoon anchovy paste
- 1 tablespoon wholegrain mustard
- 1/4 cup Fustini’s Delicate SELECT olive oil
- 1 hard-boiled egg, finely chopped
- 1 tablespoon chives, chopped
- 1 tablespoon parsley, finely chopped
- salt and pepper
Directions
- Wash trout thoroughly inside and out and wrap in cheesecloth. Place trout in a fish poacher and cover with cold Balsamic Court Bouillion. Bring poaching liquid to a simmer over medium-high heat and cook for 10 minutes per inch of fish. Remove from heat and let cool in poaching liquid. Carefully remove trout from liquid and unwrap cheesecloth. Remove skin from trout and place it on a serving platter. Brush with Ravigote Sauce and serve cold with flatbread or water crackers with more sauce on the side.
- Combine all ingredients in a medium stockpot and bring to a boil. Cover, turn heat to low and simmer for 1 hour. Let cool, then strain and refrigerate until ready to use.
- Place balsamic, shallot, capers, anchovy paste and mustard in a small bowl and whisk to combine. While whisking, slowly drizzle in olive oil to make an emulsification. Add egg, chives and parsley. Season with salt and pepper.
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