astray recipes: Poached trout

Categories: Fish
Yield: 2 servings

Measure	Ingredient
3 cups	Water
1 cup	Dry white wine
2 tablespoons	Finely snipped chives
2 tablespoons	Minced fresh bssil leaves
1 tablespoon	Chopped fresh dill
1 tablespoon	Chopped fresgh rosemary
1 tablespoon	Chopped fresh tarragon
1 teaspoon	Salt
	Freshly ground pepper
	To taste
1	Strip lemon zest, 2 inches
	By 1/2 inch
2	Fresh brook trout (about
	12 inches each), cleaned,
	Heads and tails left on
3 tablespoons	Unsalted butter, melted
	Lemon wedges for garnish

This cooking liquid can be frozen for another use as a court bouillon or as a stock for poaching other fish or boiling lobster.

In a large pot or dutch oven, bring the water, wine, herbs, spices, and lemon zest to a boil. Lower the heat and simmer 10 minutes.

Gently lower the trout into the liquid. Simmer, partially uncovered, until firm to the touch, about 10 minutes (or 10 minutes per inch of thickness of the fish).

Using 2 spatulas, lift each trout out and place it on a dinner plate.

Blend the butter with 2 tsps. of the cooking liquid (with as much of the herbs as you can retrieve), and spoon over the fish. Serve immediately with lemon wedges alongside.

poached trout