Irish Whole Poached Trout

[Albert Wright]

Ingredients

1 large trout caught on the Don while spinning for salmon late season (they are at their  best then having feasted on salmon parr for months)
1/4 cup  of  finely diced onions
2 tablespoons  of  finely  diced carrots
2 tablespoons of   finely  diced celery
1 cup  of white wine
1 tablespoon of unsalted Irish butter
2  cups  of water
1 pinch  of  saffron
4 sprigs of thyme
1/2 teaspoon of salt
1/4 teaspoon of white pepper
1 tablespoon of finely chopped parsley
1 tablespoon of finely chopped thyme
1 tablespoon of  butter

Method
Butter the bottom of a shallow  pan. Throw in the carrots, celery, onion, wine, water, saffron, thyme sprigs, salt and pepper. Bring to a boil and then reduce the heat. Add the trout. Cover and cook for 5 minutes, or until the meat is just cooked.   Be careful you don?t burn the fish at this point . It is easily  done especially if  you are worrying about a flying visit from the local fish police or garda.

Carefully remove the fish from the poaching liquid. Place it on a serving plate and it keep warm. Turn up the heat on the poaching liquid and reduce it until about  1/2 cup of liquid is left. Remove the thyme sprigs then add the chopped herbs and stir in the butter. Adjust the seasonings to taste. Spoon the sauce over the fish. Garnish with finely  chopped fresh parsley.

[Pearly Invicta]

Sounds lovely Albert- I'm a big fan of poaching myself!

[Harpo]

aye sounds nice Albert, what makes it "Irish", the butter :?

[Black-Don]

Kindof a Court Bouillon with a twist, sounds nice.