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 |
| \N \N | Freshly ground pepper |
| \N \N | To taste |
| 1 \N | Strip lemon zest, 2 inches |
| \N \N | By 1/2 inch |
| 2 \N | Fresh brook trout (about |
| \N \N | 12 inches each), cleaned, |
| \N \N | Heads and tails left on |
| 3 tablespoons | Unsalted butter, melted |
| \N \N | 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.