Poached Trout

Directions

1. 1
   In a poaching pan or
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   a
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   large shallow pan, put enough water and white wine (half
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   and
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   half) to cover the fish.
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   Add salt to taste, peppercorns, bay leaf, onion and thyme or dill. Bring the liquid to a boil for 10 to 15 minutes.
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   Add the fish and enough white wine to
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   cover
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   them,
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    if
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    necessary.
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    Poach gently. Simmer; do not boil, until done.
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    Cooking should take only approximately 5 minutes.