Ginger-Poached Trout with Citrus Vinaigrette

Serves 6

Poaching is a wonderful way to prepare speckled trout, or any small trout such as rainbow or cutthroat. It’s important that the fillets are gently poached but never boiled. And remember to taste the poaching liquid to be sure your seasoning is perfect.

2 lemons, sliced
1 onion, sliced
1 bunch fresh thyme, tied
1 1-inch piece ginger, peeled and sliced
2 cloves garlic, sliced
Pinch red pepper flakes
1 bay leaf Salt
Freshly ground black pepper
6 trout fillets

For the Vinaigrette:
1/2 cup satsuma or orange juice
1/2 cup olive oil
Leaves from 1 sprig fresh basil, sliced
Salt
Freshly ground black pepper
2 cups baby greens

  1. Fill a large heavy-bottomed pot with 2 inches of water. Add the lemons, onions, thyme, ginger, garlic, red pepper, and bay leaf. Bring to a gentle simmer and season with salt and pepper. Place the fillets in the poaching broth and simmer for 6–8 minutes, until just cooked through. Remove the pot from the heat.
  2. For the vinaigrette, whisk together the orange juice, olive oil, basil, salt, and pepper until well-incorporated.
  3. In a bowl, toss the greens with the vinaigrette.
To serve, carefully remove the fillets from the poaching liquid, put a filet on each plate, and top with the
 salad greens.