Poached Trout

The Tennessee Cookbook

Makes 2 Servings

2 Rainbow Trout, cleaned

1 quart water

3 tablespoons vinegar

1 Shallot or green onion

½ teaspoon salt

¼ teaspoon dill weed

Peppercorns

Place all ingredients, except fish, in a pan large enough to hold the fish. Bring to a boil.

Add the fish, cover.

Turn down heat on the stove. The fish should NOT BE BOILED. Poach, just below a simmer, for 4 – 7 minutes. Fish should be juicy, not dry and flaky.