Fast Recipes

Poached rainbow trout with sorrel and lemon butter sauce

Australian Gourmet Traveller fast recipe for poached rainbow trout with a sorrel and lemon butter sauce

By Adelaide Lucas
  • Serves 4
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Poached rainbow trout with sorrel and lemon butter sauce


  • 1 baby fennel, stalks and bulb separated
  • 1 small onion, thinly sliced
  • 2 fresh bay leaves
  • 250 ml dry white wine (1 cup)
  • 2 rainbow trout (about 750gm each)
  • 50 gm butter
  • 2 golden shallots, thinly sliced
  • 400 gm kipfler potatoes, scrubbed and thickly sliced lengthways (about 6)
  • 1 lemon (zest only)
  • 500 ml fish stock (2 cups)
  • 100 gm sorrel leaves, thinly sliced (2 bunches)
Lemon butter sauce
  • 125 ml white wine (½ cup)
  • 1 piece lemon rind, removed with a lemon peeler
  • 150 gm butter, coarsely chopped
  • 1 tbsp lemon juice


  • 1
    Place fennel stalks in a fish kettle (or a large deep frying pan) with onion, bay leaves, wine and 2 litres of water, bring to the boil and simmer for 5 minutes. Add fish, cover, then remove from heat and stand for 10 minutes or until fish is cooked through.
  • 2
    Thinly slice fennel bulb lengthways. Melt butter in a frying pan over medium heat, add sliced fennel and shallot and sauté for 5 minutes or until tender. Add potato, lemon zest and stock. Season to taste and simmer gently for 10-15 minutes or until tender.
  • 3
    Meanwhile, for lemon butter sauce, combine white wine and lemon rind in a saucepan, bring to the boil and simmer over medium heat for 5 minutes. Add butter a little at a time, whisking each addition until combined before adding more. Add lemon juice, discard rind, and season to taste.
  • 4
    Remove fish from kettle and drain. Serve sprinkled with sorrel, and with lemon butter sauce and potato salad passed separately.


Drink Suggestion: Stoneleigh Pinot Noir Rose. Drink suggestion by Andy Harris