Poached Trout

By Christopher

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 filet
• 1 lemon, sliced

Preparation

Step 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.
Serve fish with reduced poaching liquid and sliced lemon