Ingredients
8 cups water
2 cups white vinegar
9 peppercorns
1 fresh bay leaf
1 carrot
1 leek
2 butterflied whole trout
5 tablespoons olive oil
Preparation
Simmer 8 cups water, 2 cups white vinegar, 9 peppercorns, 1 fresh bay leaf, and 1 carrot and 1 leek (each sliced) for 10 minutes in a large straight-sided skillet. Add 2 butterflied whole trout. Simmer for 10 minutes, until opaque, and transfer to a platter with a large spatula. Whisk 4 tablespoons poaching liquid with 5 tablespoons olive oil. Drizzle over trout.
