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Chardonnay poached trout with fennel


  • Put a few fennel stalks with the fronds, the water, 1½ cups wine, ½ finely sliced red onion, the bay leaves and seasonings in a large heavy-bottomed pan. Bring to the boil, turn down the heat and simmer for 10 mins.
  • Pour in about ½ cup stock and bring up to the simmer.
  • Add the fish, cover tightly, turn the heat right down and gently simmer for about 5 mins. Then turn off the heat and set aside (as is) for 10 mins until the fish is cooked.
  • Heat a little oil in another pan and briefly sauté the remaining red onion with the sliced fennel and seasonings until just tender, stirring regularly.
  • Then add ½ cup wine and gently cook until the vegies are tender and the liquid has almost evaporated, adding about ¼ cup stock as you do so.
  • To make the sauce, put the remaining wine with ½ cup stock and the grated rind of 1 lemon in a pot. Reduce heavily to about 2 tbsp liquid over a gentle heat.
  • Add the butter, cube by cube, whisking continually. Then add the lemon juice, salt and pepper. Whisk well and taste for seasoning.
  • To serve, arrange the vegies on a large plate (or two individual plates), place the trout on top and spoon plenty of the sauce over.


  • 2 fennels bulbs, stalks & fronds included
  • 1 litre water
  • 2½ cups chardonnay
  • 1 red onion, finely sliced
  • 2 fresh bay leaves
  • sea salt & freshly ground pepper
  • 2 cups fish stock
  • 2 x plate-sized rainbow trout
  • olive oil
  • juice of ½-1 lemon
  • 150 gm butter, cubed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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