Poached Rainbow Trout or Salmon with Fresh Berry Vinaigrette
FRESH BERRY VINAIGRETTE
- 2 cups apple-blackberry juice
- 1 cup blackberries or raspberries (fresh or frozen)
- juice of 1 lemon
- 1/2 cup walnut or canola oil
- salt and white pepper to taste
- whole berries for garnish
Instructions:
This is a very fresh, light way to sauce trout or salmon.
- Pour apple-blackberry juice into a saucepan, place over medium-high heat, and simmer until juice is reduced to 1/2 cup, approximately 10 minutes.
- Wash berries well. Puree them in a blender, and strain through a fine mesh strainer, removing seeds from the puree.
- Combine berry puree, juice reduction, and lemon juice in a bowl. Whisk in the oil, then seasonings, mixing until combined.