Poached Trout
| Yield: | 2 Servings |
| Categories: | Fish |
| 3 | c | Water |
| 1 | c | Dry white wine |
| 2 | tb | Finely snipped chives |
| 2 | tb | Minced fresh bssil leaves |
| 1 | tb | Chopped fresh dill |
| 1 | tb | Chopped fresgh rosemary |
| 1 | tb | Chopped fresh tarragon |
| 1 | ts | 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 | tb | Unsalted butter, melted |
| Lemon wedges for garnish |
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