Poached Lake Trout

Ingredients:

• 3 cups water
• 1 cup dry white wine
• 2 tablespoons chopped green onions
• 2 tablespoons minced basil leaves
• 2 large cloves of garlic, minced
• 1 sprig of rosemary
• 1 sprig of tarragon
• Salt, to taste
• Black pepper, to taste
• A few small strips of lemon zest
• 2 lake trout fillets
• 5 tablespoons unsalted butter, melted
• Lemon wedges

As usual, first you need to catch the fish. Once you're done cleaning the trout, bring the water, wine, herbs, spices and lemon zest to a boil in a deep frying pan. Then lower the heat and simmer for 10 minutes.

Put the trout in the pan. The small one pictured above cooked in about 4 or 5 minutes: it doesn't take long. 10 minutes per inch of thickness of a fish is a general rule to follow. Once you've put it on your plate, take of few tablespoons of the liquid left over in the frying pan and mix it with the melted butter to use as a sauce. You can also squeeze a bit of lemon juice on the fish if you like. 

As a side, I made a simple salad: baby spinach, cucumbers, tomatoes, red onions, feta cheese and olive oil. I also poured myself a glass of port. Enjoy! I certainly did.

Greg Cholkan is a lawyer, fisherman, and Hemingway impersonator. He works in Huntsville and Haliburton with Barriston LLP and his practice focuses on real estate, wills and estates, and corporate matters.

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