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.