POACHED SPECKLED TROUT W/HERBS

      Title: POACHED SPECKLED TROUT W/HERBS
  Categories: Wildgame, Fish
       Yield: 1 Servings
  
       4    Speckled trout, large
            Fish stock
       4 tb Butter
       2 tb Parsley, chopped
       4 tb Mushrooms, chopped
       2 tb Shallots, chopped
       2    Pieces stale bread
            Salt & pepper to taste
  
   Clean, wash and dry trout and simmer for 15-18 minutes in sufficient
   fish stock stock to cover, or until fish is flaky. Lightly saute` the
   mushrooms, onion parsley. Soak the stale bread in some fish stock,
   squeeze out, and add it to 1/4 Cup of the fish stock, and blend with
   the mushrooms, onion and parsley. Season. Place the trout on a hot
   platter and spread the herb mixture over them. Serve very hot. Also
   for: Any tasty fish will do. Source:  NY Gourmet Society's Founder,
   J. George Frederick. Recipe date: 11/29/87
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