Herb-Infused Lake Trout with Creamy Horseradish Sauce
This delightful dish features freshly caught lake trout, known for its mild flavor and flaky texture, enhanced by a rich creamy horseradish sauce. Ideal for those who enjoy an exquisite yet simple seafood meal, this recipe showcases the essence of the Great Lakes region's culinary heritage. Perfect for gatherings, the trout is gently poached to retain moisture and paired with a zesty sauce that will elevate the flavors of the fish. Serve it as a centerpiece for your next family dinner or a special occasion where the freshness of the ingredients shines through.
6
Servings
N/A
Calories
10
Ingredients
Ingredients
lake trout or salmon
3 lbs (cleaned and scaled)
salt
1 teaspoon
butter
1/4 cup (melted)
parsley
2 tablespoons (minced (fresh is best))
cheesecloth
(for wrapping the fish)
horseradish
1/4 cup (grated)
vinegar
1 1/2 tablespoons
salt
1/3 teaspoon
cayenne pepper
1/8 teaspoon
heavy cream
1/3 cup (whipped)
Instructions
1
Fill a large pot with water and add 1 teaspoon of salt. Bring to a gentle simmer.
2
Wrap the cleaned and scaled trout tightly in cheesecloth, ensuring it is secure.
3
Carefully lower the wrapped trout into the simmering water and allow it to poach for about 30 minutes, or until it is cooked through and flakes easily with a fork.
4
Once cooked, gently lift the trout from the water and remove the cheesecloth. Place the trout on a serving platter.
5
Drizzle the melted butter over the trout and sprinkle with minced parsley to add a fresh, vibrant flavor.
6
For the horseradish sauce, combine the grated horseradish, vinegar, 1/3 teaspoon of salt, and cayenne pepper in a mixing bowl. Mix well and chill in the refrigerator until ready to serve.
7
Just before serving, whip the heavy cream until it forms soft peaks, then gently fold it into the chilled horseradish mixture until combined.
8
Serve the poached trout with the creamy horseradish sauce on the side, allowing guests to add as much as they desire.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe features 3 lbs of lake trout, though salmon can be used as an alternative.
How many servings does this herb-infused fish recipe provide?
This recipe is designed to serve 6 people.
What is the recommended cooking method for the trout?
The trout is gently poached in a large pot of simmering salted water.
How long should the trout be poached?
The fish should be poached for approximately 30 minutes or until it flakes easily with a fork.
Why is cheesecloth used in this recipe?
The cleaned and scaled trout is wrapped tightly in cheesecloth to ensure it remains secure and intact while poaching.
What are the ingredients for the creamy horseradish sauce?
The sauce consists of grated horseradish, vinegar, salt, cayenne pepper, and whipped heavy cream.
How do I prepare the fish before cooking?
The trout should be cleaned and scaled before being wrapped in cheesecloth.
What topping is drizzled over the trout after poaching?
Melted butter is drizzled over the trout once it is placed on the serving platter.
Which herb is used to garnish the dish?
Minced fresh parsley is sprinkled over the fish to add a vibrant flavor.
How is the heavy cream prepared for the sauce?
The heavy cream is whipped until it forms soft peaks before being folded into the horseradish mixture.
Should the horseradish sauce be served warm or cold?
The horseradish mixture should be chilled in the refrigerator and served as a cool, creamy sauce on the side.
What region is this culinary style associated with?
This recipe showcases the culinary heritage of the Great Lakes region.
How much salt is added to the poaching water?
One teaspoon of salt is added to the water in the large pot.
What is the texture of the lake trout in this dish?
The lake trout is known for its mild flavor and flaky texture.
How much horseradish is required?
The recipe calls for 1/4 cup of grated horseradish.
Is there any spice in the sauce?
Yes, a small amount (1/8 teaspoon) of cayenne pepper is added for a zesty kick.
When should the whipped cream be added to the sauce?
The whipped cream should be folded in just before serving.
Can I use salmon instead of trout?
Yes, the recipe suggests salmon as a suitable replacement for lake trout.
How much vinegar is used in the sauce?
The recipe uses 1.5 tablespoons of vinegar.
What is the serving suggestion for the horseradish sauce?
It should be served on the side so guests can add it to their own preference.
How much butter is needed for drizzling?
You will need 1/4 cup of melted butter.
What is the significance of simmering rather than boiling the water?
A gentle simmer helps to poach the fish carefully so it retains its moisture and does not break apart.
Is this recipe suitable for special occasions?
Yes, it is described as an exquisite seafood meal perfect for gatherings and family dinners.
How much cayenne pepper is used?
Only 1/8 teaspoon of cayenne pepper is used.
What type of parsley is best for this recipe?
Fresh minced parsley is recommended for the best flavor.
How much salt goes directly into the sauce mixture?
The sauce requires 1/3 teaspoon of salt.
What should I do after the trout is cooked?
Gently lift it from the water, remove the cheesecloth, and place it on a serving platter.
Does the recipe provide nutritional information?
The provided data does not include specific calorie or macronutrient counts.
How many ingredients are in this recipe total?
There are 10 ingredients listed, including the cheesecloth for preparation.
What are the primary tags associated with this dish?
Tags include poached fish, seafood, Great Lakes, easy recipe, and healthy dinner.