We had the chance to watch Feast ON Chef Brad Long of Cafe Belong poach some beautiful Ocean Wise trout last weekend at the Evergreen Brick Works — and lucky for you — he shared the method!

“Chef Brad Long is recognized as one of the top chefs in Canada. His talents are highly acclaimed by some of the country’s toughest food critics – VQA Restaurant Awards of Excellence and Globe and Mail Top 10 restaurants of the year.

Currently Long is chef and owner of Cafe Belong and Belong Catering. He is a Co-host of the Food Network smash hit Restaurant Makeover and is currently in post-production of a new provocative food documentary.”

Fast Poaching Lil' Fish

2015-03-23 20:57:52

Serves 4

This is easily adaptable with other Ocean Wise fresh water fish.

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 3 lbs Ontario trout filets, skin on
2. 1L water
3. 1 Ontario onion, chopped
4. 1 clove Ontario garlic
5. 1 lemon, cut into four
6. 3 bay leaves
7. 1 sprig of thyme
8. 2 ribs Ontario celery (optional)
9. ½ bulb Ontario fennel, chopped (optional)

Instructions

1. Begin by removing any remaining pin bones left in your fish filets. Tweezers work best for this job.
2. Portion your trout in even, one per person pieces. Lay trout skin side down in a greased square sided pan, do not pile or overlap. Set aside.
3. Preheat oven to 350F.
4. Place water, onion, garlic, lemon, bay, thyme and celery/fennel, if using, in a stock pot. Bring it to a boil. Once boiled, salt generously. It should taste like a slightly too salty soup.
5. Reheat (or cool) liquid to 175F – use a thermometer. Once it reaches the correct temperature pour over fish filets until all pieces are covered.
6. Place pan in preheated oven and bake for 4-7 minutes. Chef Brad recommends a medium rare fish and cooks it less time. For a well done piece of fish, use the full 7 minutes.
7. To serve, gently lift the portion of fish from the broth with a wide, flexible fish spatula. Briefly drain on a clean cloth and then onto the plate.

Notes

1. Chef Brad recommends serving this beautiful, fresh fish with a salad and simple vinaigrette.

By Chef Brad Long

Adapted from Cafe Belong

Adapted from Cafe Belong

Culinary Tourism Alliance https://ontarioculinary.com/