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Title: Whole Poached Trout
Yield: 2 Servings

Ingredients

      1 ts Unsalted butter
      2 tb Very-small diced carrots
      2 tb Very-small diced celery
    1/4 c  Very-small diced onion
      1 c  White wine
      2 c  Water
      1 lg Saffron - (10 to 12 threads)
      4    Fresh thyme sprigs
    1/2 ts Salt
    1/4 ts White pepper
      1 tb Chopped parsley
      1 tb Chopped thyme
      1 tb Butter
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      1    Speckled trout - (12 to 15
           -oz); head off, tail-on,
           ; gutted and split)

Instructions

Butter the bottom of a large shallow poaching pan. Place the carrots,
celery, onion, wine, water, saffron, thyme sprigs, salt and pepper in the
pan. Bring to a boil and then reduce the heat. Place the trout into the
liquid,open and skin side down. Cover and cook for 5 minutes, or until the
meat is just cooked. Carefully remove it from the poaching liquid using a
large spatula or two smaller ones. Place on a serving plate and keep
warm. Turn up the heat on the poaching liquid and reduce until 1/2 cup
of liquid is left. Remove the thyme sprigs, and add the chopped herbs and
stir in the butter. Adjust the seasonings. Spoon the sauce over the
fish. Garnish with chopped fresh parsley.
This recipe yields 2 servings.

Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2218 broadcast
08-26-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

11-07-1996

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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