I'm always on the lookout for recipes for fish that aren't overly complex but go beyond simple broiling or grilling. Although Poached Trout or Salmon with Vegetables, Ginger, and Pinot Grigio with Caramelized Apples is a long name it doesn't take that much time to prepare. The vegetables include carrot, leek, scallion and celery.
You may not have Pinot Grigio vinegar on hand so you can substitute another white wine vinegar.
To caramelize the apples: Peel, core and cut apples into thin slices. Melt 2 tablespoons butter and sugar in a sauté pan and toss apples in this mixture until lightly brown and coated with caramel.
Finely slice all the vegetables and set aside. Bring a pot of water to boil and blanch these vegetables, remove from water, drain, and place in an ice water bath. When they are cooled, drain well and sauté briefly in extra virgin olive oil.
Clean fish filets. Lightly salt and pepper them. Place fish filets in a shallow pan and place ¼ of the remaining 1 tablespoon butter on each filet. Pour over the Pinot grigio, Pinot grigio vinegar, and ginger then bring to a simmer over medium heat. Cover and continue to simmer the fish for 8 minutes or until just cooked through.
When fish is cooked, remove the cooking juices and place in a saucepan with the honey. Heat briefly, then finish with the whipped cream, and salt and pepper to taste.
Put a serving of the caramelized apples on each serving plate and set the fish filet on top. Top with sauce and garnish with some of the cooked vegetables.