Serves:

Ingredients:

2 tb Butter
3 tb Tarragon vinegar
1 c White wine or dry vermouth
3 c Water
1 Bay leaf
2 tb Minced fresh parsley
1/2 ts Thyme
6 Peppercorns
1 tb Salt
But cut into chunks
1 Dressed trout, head and all
1 Carrot, thinly sliced
1 Rib celery w/leaves/chopped
1 Shallot of scallion, minced
5 Whole 10" trout

Method:

This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout.
It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers.
As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below).
In a big saucepan or deep skillet with lid melt the butter and saute' the vegetables until the shallot is just soft.
Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so.
Add the dressed whole trout, cover, and simmer slowly for about 20-minutes.
If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter.
If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.