Poached Trout, Clam Sauce

See also Bamboo Chinese Poached Salmon

Ingredients For Poached Trout:

  • 2 tablespoons [30 mL] vegetable oil
  • 1 to 3 pounds [454 g to 1,4 kg] fresh trout, whole or cut into fillets
  • 1 teaspoon [5 mL] salt
  • 1 tablespoon [15 mL] chopped parsley
  • 1 tablespoon [15 mL] sage
  • Juice of 1 lemon
  • 1 [5-ounce / 142-mL] can small clams, drained
  • 1/4 teaspoon [1 mL] thyme
  • 12 stuffed olives, sliced

Cooking Directions:

Pour vegetable oil into an 8 x 12-inch [20 x 30-cm] glass or ceramic dish; arrange trouts, whole or fillets, side-by-side, into dish.

Sprinkle fish with salt, parsley and sage.

Sprinkle all over with lemon juice.

Drain clams, pouring juices over trout; reserve clams.

Sprinkle with thyme.

Cover dish with a lid or waxed paper; microwave for 6 to 12 minutes on ‘MEDIUM-MAXIMUM’, according to the thickness of the trouts or of the fillets.

See also Bamboo Chinese Prawn-Stuffed Sole Fillets

Leave to cool; delicately drain fish, reserving broth, without moving the fish.

Refrigerate fish and cooking broth separately.

Just before serving, prepare sauce: mix together reserved clams and olive slices.

Pour in just enough fish cooking broth to get a light sauce.

Pour clam sauce all over fish.

Enjoy delicious Chinese recipes with Bamboo Chinese.

Quick Shallow-Poached Trout


See also Bamboo Chinese Shrimp Stuffed Sole Fillets