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