Poached Trout - trout

Method

• In a poaching pan or
• large shallow pan, put enough water and white wine (half
• and
• half) to cover the fish.
• Add salt to taste, peppercorns, bay leaf, onion and thyme or dill. Bring the liquid to a boil for 10 to 15 minutes.
• Add the fish and enough white wine to
• cover
• them,
• if
• necessary.
• Poach gently. Simmer; do not boil, until done.
• Cooking should take only approximately 5 minutes.