Ingredients:

3 cups water
1 cup white wine
1 celery rib, chopped
1 carrot, peeled, and chopped
1 tablespoon chopped fresh flat-leaf parsley
1 bay leaf
6 peppercorns
1 teaspoon salt
3/4 pound trout fillet
1 lemon, sliced

Methods:

1. Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes.Add trout and simmer, partially covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork at the thickest part.
Remove fish set aside and keep warm.Strain poaching liquid and return to pot bring to boil and reduce by half.
2. Serve fish with reduced poaching liquid and sliced lemon.

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Tags: Poached Trout