Poached Trout or Salmon with Vegetables, Ginger, and Pinot Grigio with Caramelized Apples

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Trout with root vegetables, apples and wine.

Recipe By: Recipe courtesy of Michele Reiterer of the Acetorium family.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 4 fresh salmon or trout filets
    • 2 Tbsp butter
    • 1/3 cup Pinot grigio wine
    • 2 Tbsp Pinot grigio vinegar
    • one stalk celery
    • one carrot
    • one leek
    • one scallion
    • extra virgin olive oil
    • 2 Tbsp grated fresh ginger
    • 1 Tbsp honey
    • salt and pepper to taste
    • 2 Granny Smith apples
    • sugar and lemon for caramelizing
    • 1 Tbsp whipped cream


To caramelize the apples: Peel, core and cut apples into thin slices. Melt 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 baking dish and place ¼ of the butter on each filet. Pour over the Pinot grigio, Pinot grigio vinegar, and ginger. Cover and cook by simmering 8 minutes.

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.

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