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Suggest a better descriptionThis cooking liquid can be frozen for another use as a court bouillon or as a stock for poaching other fish or boiling lobster. In a large pot or dutch oven, bring the water, wine, herbs, spices, and lemon zest to a boil. Lower the heat and simmer 10 minutes. Gently lower the trout into the liquid. Simmer, partially uncovered, until firm to the touch, about 10 minutes (or 10 minutes per inch of thickness of the fish). Using 2 spatulas, lift each trout out and place it on a dinner plate. Blend the butter with 2 tsps. of the cooking liquid (with as much of the herbs as you can retrieve), and spoon over the fish. Serve immediately with lemon wedges alongside.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 188 | ||
Calories from Fat: 157 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 11.4mg | 0 % | |
Potassium 97.7mg | 3 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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