We caught one trout yesterday, and one today. They were small, so together they made one meal.
Poached Trout with Gnocchi
For the fish:
3 T. butter
1 small onion, chopped
1 medium carrot, diced small
1 T. fresh sage, chopped
1 cup dry white wine
1 cup water
2 small whole trout, cleaned (I cut head and tail off to fit in the pan)
¼ cup cream or half-and-half
salt and pepper to taste
In a skillet big enough to hold the trout, heat the butter over low heat. Add the onion and carrot and cook, stirring occasionally, until the vegetables are tender and beginning to brown. Depending on your heat, this could take up to about 20 minutes. Add the sage and cook another couple of minutes.
Turn the heat up, and add the wine and water. When it comes to a boil, add the trout and cover the pan. Turn the heat back down, and simmer the trout until it’s cooked through, about 15 minutes.
Take the trout out of the pan, and turn the heat up. If there’s still quite a bit of liquid in the pan, cook until it has reduced to a saucy consistency. Add the cream or half-and-half, and cook another minute or two. Add salt and pepper to taste.
For the gnocchi:
I can’t improve on Jennifer Perillo’s recipe from In Jennie’s Kitchen. Put the gnocchi in the water as you take the fish out of the pan.
Serve the sauce over the gnocchi and the fish.