Poached Trout

In a poaching pan or large shallow pan, put enough water and white wine (half half) to cover the fish.

Add salt to taste, peppercorns, bay leaf, onion and thyme or dill. Bring the liquid to a boil for 10 to 15 minutes.

Add the fish and enough white wine to necessary.

Poach gently. Simmer; do not boil, until done.

Cooking should take only approximately 5 minutes.