POACHED TROUT

      Title: POACHED TROUT
  Categories: Fish
       Yield: 2 Servings
  
       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
  
   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.
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