TROUT RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND STUFFED TROUT (02/02/93) (0:08) MSB 1/4 CUP PLUS 2 TABLESPOONS BUTTER OR MARGARINE, DIVIDED 1/2 CUP SLICED ALMONDS 1/2 CUP FINELY CHOPPED CELERY 2 TABLESPOONS CHOPPED GREEN ONION 1 CLOVE GARLIC, MINCED 1/2 TEASPOON DRIED MARJORAM LEAVES 1/4 TEASPOON SALT DASH PEPPER 2 CUPS UNSEASONED CROUTONS, SLIGHTLY CRUSHED 2 TABLESPOONS CHOPPED PIMENTO 1/4 CUP CHICKEN BROTH 4 WHOLE TROUT, EACH DRAWN, HEADS REMOVED DASH PAPRIKA IN MEDIUM BOWL COMBINE 1/4 CUP BUTTER, ALMONDS, CELERY, ONION, GARLIC, MARJORAM, SALT AND PEPPER. MICROWAVE AT HIGH FOR 5 TO 6 MINUTES, OR UNTIL CELERY IS TENDER. ADD CROUTONS, PIMENTO AND BROTH. MIX WELL. ARRANGE TROUT IN 10 INCH SQUARE BAKING DISH. STUFF EACH TROUT WITH ABOUT 1/2 CUP STUFFING MIXTURE. PLACE REMAINING 2 TABLESPOONS BUTTER IN SMALL DISH. MICROWAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL BUTTER MELTS. ADD PAPRIKA. BRUSH TROUT WITH BUTTER MIXTURE. COVER WITH WAX PAPER. MICROWAVE AT HIGH FOR 12 TO 15 MINUTES, OR UNTIL FISH NEAR BACKBONE FLAKES EASILY WITH A FORK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED SEA TROUT (10/23/94) (22:59) INGREDIENTS: 2 LB SEA TROUT FILLETS 1/2 CUP V-8 JUICE 1/3 CUP HICKORY FLAVORED BARBECUS SAUCE 1 TSP WORCESTERSHIRE SAUCE SALT & PEPPER 2 TBS BUTTER OR MARGARINE FILLET SEA TROUT LEAVING SKIN ATTACHED. PLACE FILLETS SKIN SIDE DOWN ON ALUMINUM FOIL. MIX REMAINING INGREDIENTS EXCEPT BUTTER AND POUR OVER FISH. DOT WITH BUTTER AND SEAL ALUMINUM FOIL. COOK ON GRILL OVER HOT COALS ABOUT TEN MINUTES ON EACH SIDE. COOK A LITTLE LONGER IF FILLETS ARE MORE THAN ONE INCH THICK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BBQ TROUT (12-01-93) (23:57) SERVINGS: 2 -----------------------------MARINADE FOR FISH----------------------------- 1/2 C SOY SAUCE 1 CL CRUSHED GARLIC 1/2 C COOKING SHERRY 1/4 C SALAD OIL 1 TB LEMON JUICE BRUSH TROUT WITH LEMON JUICE INSIDE AND OUT TO PRESERVE FRESHNESS BEFORE REFRIGERATION. PLACE 2 TROUT, 10 TO 12 INCH FISH, IN SHALLOW BAKING DISH; POUR MARINADE OVER FISH. LET STAND FOR ONE HOUR. PLACE ON GRILL AND COOK UNTIL DONE, APPROX. 15 MINUTES. THE DRAINED MARINADE SHOULD BE USED FOR BASTING DURING COOKING. USE HAND MIXER TO BLEND ALL INGREDIENTS WELL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUE TROUT (12-02-93) (0:00) SERVINGS: 2 1/4 C WHITE VINEGAR 2 PEPPERCORNS 2 TB WINE VINEGAR 1/4 ONION, CHOPPED JUICE OF 1/2 LEMON 1/4 CARROT, CHOPPED 1 PT WATER 1/4 CELERY HEART, CHOPPED 1/2 TS SALT 1 LB FISH BONES AND HEADS 1/2 BAY LEAF 2 FRESH BROOK TROUT 1 CLOVE COMBINE ALL THE INGREDIENTS EXCEPT THE TROUT AND BRING TO A BOIL. LOWER THE HEAT AND SIMMER 20 MINUTES. STRAIN THE MIXTURE THROUGH A CHEESECLOTH. WHILE THE LIQUID IS BOILING, CLEAN THE FISH. DO NOT WASH, AND HANDLE AS LITTLE AS POSSIBLE. BRING THE STRAINED LIQUID TO A BOIL, REDUCE THE HEAT, ADD THE TROUT AND SIMMER, UNCOVERED, UNTIL THE TROUT TURNS BLUE AND THE FISH FLAKES EASILY WHEN TESTED WITH A FORK, SEVEN OR EIGHT MINUTES. REMOVE FROM THE LIQUID AND SERVE WITH BOILED POTATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOILED TROUT (10/24/94) (23:44) INGREDIENTS: 4 SMALL WHOLE TROUT 1 CUP CIDER VINEGAR WATER 1 TBS SALT 1/2 CUP BUTTER , SOFTENED 1/2 CUP CHOPPED PARSLEY LEMON WEDGES DIRECTIONS: WASH TROUT. PUT TROUT IN A SHALLOW PAN AND ADD VINEGAR AND ENOUGH WATER JUST TO COVER THE FISH. ADD SALT AND PLACE ON STOVE OVER MEDIUM-HIGH HEAT. WHEN WATER JUST BEGINS TO BOIL, REMOVE FROM HEAT AND LET STAND, COVERED, FOR 10 -15 MINUTES. DRAIN AND CAREFULLY LIFT FISH TO A PLATTER. CREAM BUTTER UNTIL LIGHT AND FLUFFY AND BLEND IN PARSLEY. SERVE PARSLEY BUTTER WITH THE FISH AND GARNISH PLATTER WITH LEMON WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BROOK TROUT MEUNIERE (12-02-93) (0:04) SERVINGS: 9 6 BROOK TROUT PEANUT OIL MILK 2/3 C BUTTER 1/3 C FLOUR LEMON SLICES 1/2 TS SALT CHOPPED PARSLEY PEPPER CLEAN THE TROUT, REMOVE THE FINS, BUT LEAVE THE HEAD AND TAILS ON. DIP IN MILK AND DRAIN WELL. MIX FLOUR, SALT, AND PEPPER. ROLL FISH IN MIXTURE. HEAT ENOUGH PEANUT OIL IN A SKILLET TO COVER THE BOTTOM TO A DEPTH OF ABOUT 1/4 INCH. WHEN HOT, ADD TROUT AND BROWN WELL ON BOTH SIDES. WHEN COOKED, REMOVE TO A HOT SERVING PLATTER. POUR OFF THE FAT FROM THE SKILLET AND WIPE WELL WITH PAPER TOWELS. ADD THE BUTTER AND COOK UNTIL IT IS HAZELNUT BROWN. POUR THE BUTTER OVER THE TROUT. GARNISH WITH LEMON AND PARSLEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROOK TROUT SAUTEED WITH MUSHROOMS (12-01-93) (23:48) SERVINGS: 6 6 WHOLE TROUT (ABOUT 1/2 LB. 3 TB VEGETABLE OIL EACH WHEN CLEANED) OR 6 TB UNSALTED BUTTER 12 FILLETS WITH SKIN 6 LG MUSHROOMS, CUT INTO 1/4 C MILK THIN SLICES SALT AND FRESHLY GROUND 2 TB FRESH LIME JUICE BLACK PEPPER 4 TB FINELY CHOPPED FRESH 1/3 C ALL-PURPOSE FLOUR PARSLEY LEAVES PUT THE TROUT IN A DISH, ADD THE MILK, AND SPRINKLE WITH SALT AND PEPPER. TURN THEM SEVERAL TIMES TO COAT WELL. SET ASIDE. SPREAD THE FLOUR OVER A FLAT DISH. REMOVE THE TROUT FROM THE MILK AND DREDGE THEM IN THE FLOUR. SHAKE OFF ANY EXCESS FLOUR. HEAT HALF OF THE OIL IN A NONSTICK FRYING PAN LARGE ENOUGH TO HOLD 3 TROUT IN ONE LAYER. COOK THEM OVER MEDIUM HEAT FOR 4 MINUTES ON ONE SIDE. TURN THEM AND COOK FOR 6 TO 8 MINUTES, OR UNTIL BROWN. TRANSFER THE TROUT TO A WARM PLATTER AND KEEP THEM WARM. REPEAT THE PROCESS USING THE REMAINING OIL AND FISH. MEANWHILE, MELT 1 TB. OF THE BUTTER IN A FRYING PAN OVER HIGH HEAT. ADD THE MUSHROOM SLICES AND SPRINKLE WITH SALT AND PEPPER. SAUTE THEM, STIRRING AND SHAKING THE PAN, UNTIL THE LIQUID HAS EVAPORATED AND THE MUSHROOMS ARE NICELY BROWNED. ARRANGE THE MUSHROOMS OVER THE TROUT AND SPRINKLE WITH THE LIME JUICE. MELT THE REMAINING BUTTER IN A FRYING PAN OVER HIGH HEAT, SHAKING THE PAN, UNTIL THE BUTTER TURNS HAZLENUT BROWN. POUR IT OVER THE TROUT, SPRINKLE WITH THE PARSLEY, AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILLED TROUT IN DILL SAUCE (12-01-93) (23:52) SERVINGS: 4 4 WHOLE CLEANED TROUT 1 C SOUR CREAM (EACH ABOUT 1/2 LB.) 4 TS LEMON JUICE BASIC POACHING LIQUID 3/4 TS SALT PARSLEY SPRIGS 1/2 TS DILLWEED LEMON WEDGES ---------------------------BASIC POACHING LIQUID--------------------------- 1 MD ONION (SLICED) 1 BAY LEAF 6 WHOLE BLACK PEPPERS 1 TS SALT 2 WHOLE ALLSPICE 1/2 C DRY WHITE WINE (OR WATER) 3 TB LEMON JUICE OR WHITE WINE 1 QT WATER VINEGAR ABOUT 3-4 HOURS BEFORE YOU INTEND TO SERVE, POACH TROUT IN BASIC POACHING LIQUID (RECIPE AND DIRECTIONS FOLLOW). WHEN DONE, TRANSFER TO A SERVING PLATTER AND LET COOL; THEN COVER AND CHILL. ABOUT 10 MINUTES BEFORE SERVING TIME, REMOVE COVER FROM FISH AND, HOLDING FISH IN PLACE WITH WIDE SPATULA, DRAIN OFF AND DISCARD ANY JUICES THAT MIGHT HAVE COLLECTED ON PLATTER. WIPE PLATTER AND GARNISH WITH PARSLEY SPRIGS AND LEMON WEDGES. IN A BOWL, COMBINE SOUR CREAM, LEMON JUICE, SALT AND DILL WEED. MIX THOROUGHLY. SERVE SAUCE IN SMALL SERVING BOWL TO SPOON OVER FISH. BASIC POACHING LIQUID IN A POACHING PAN OR 3-QUART PAN, COMBINE ONION, WHOLE BLACK PEPPERS, WHOLE ALLSPICE, LEMON JUICE OR WHITE WINE VINEGAR, BAY LEAF, SALT, DRY WHITE WINE (OR WATER), (YOU WILL NEED JUST ENOUGH TO COVER FISH PIECES, SO AMOUNT OF WATER AND WINE MAY BE VARIED ACCORDINGLY). COVER AND SIMMER INGREDIENTS FOR AT LEAST 20 MINUTES. RECIPE MAY BE DOUBLED OR TRIPLED IF LARGER AMOUNTS ARE NEEDED (IF SO, SIMMER INGREDIENTS FOR 30 MINUTES TO 1 HOUR). POACHING LIQUID MAY BE REUSED SEVERAL TIMES - IT WILL SIMPLY ACQUIRE MORE FLAVOR, THE MORE OFTEN IT IS USED. HOWEVER, LIQUID SHOULD NOT BE STORED IN THE REFRIGERATOR LONGER THAN 2 DAYS; FREEZE IN AN AIRTIGHT CONTAINER IF LONGER STORAGE IS NECESSARY. HOW TO POACH BRING POACHING LIQUID TO A BOIL IN POACHING PAN ON TOP OF THE STOVE. LOWER FISH INTO SIMMERING LIQUID - THERE SHOULD BE JUST ENOUGH LIQUID TO COVER FISH; IF NOT, ADD EQUAL PARTS WATER AND DRY WHITE WINE (OR ALL WATER) JUST TO COVER FISH. REDUCE HEAT, COVER, AND SIMMER GENTLY (WATER SHOULD NEVER BE ALLOWED TO BOIL). COOK UNTIL FISH FLAKES READILY WHEN PRODDED IN THICKEST PORTION WITH A FORK - FOR A 1-INCH THICK PIECE OF FISH (MEASURED IN THICKEST PORTION), ALLOW 10 MINUTES FROM THE MOMENT SIMMERING RESUMES AFTER FISH HAS BEEN ADDED. (ALLOW SAME RATIO OF THICKNESS TO TIME - 1 INCH: 10 MINUTES - FOR FISHES OF ALL THICKNESSES.) WHEN, DONE, LIFT FISH FROM LIQUID WITH A WIDE SPATULA, SUPPORTING IT WITH CHEESECLOTH IF NECESSARY. DRAIN WELL; THEN OPEN CHEESECLOTH CAREFULLY AND GENTLY REMOVE IT FROM FISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CITRUS TROUT DELIGHT (10/24/94) (23:35) INGREDIENTS: 2 MEDIUM TROUT, CLEANED. 1 1/2 LEMONS 1/4 TBS SALT L/4 TBS PEPPER 1 MEDIUM ONION, SLICED INTO RINGS 1 ORANGE 1/3 CUP DRY WHITE WINE DIRECTIONS: RUB TROUT INSIDE AND OUTSIDE WITH I/4 CUT LEMON. SEASON TROUT INSIDE AND OUT WITH SALT AND PEPPER. PLACE ONION IN BOTTOM OF CASSEROLE AND PUT TROUT ON TOP OF ONION. SPREAD GRAPEFRUIT SECTIONS AROUND TROUT. SQUEEZE ORANGE AND LEMON JUICE ON TROUT. POUR WINE IN CASSEROLE. COVER CASSEROLE IN ALUMINUM FOIL AND BAKE AT 450 DEGREES FOR 25 TO 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- COLD TROUT IN ASPIC (12-02-93) (0:01) SERVINGS: 6 6 TROUT GREEN ONION STEMS AND SALTED WATER HARD-COOKED EGG WHITES 4 C QUICK FISH ASPIC (SLICED THIN) FOR DECORATING COOK THE TROUT IN SIMMERING SALTED WATER FOR 4 TO 6 MINUTES, OR UNTIL THE FISH FLAKES EASILY WHEN TESTED WITH A FORK. PLACE ON A WIRE RACK. MAKE TWO DIAGONAL INCISIONS ON ONE SIDE OF THE FISH A FEW INCHES APAPRT. PRY UNDER THE SKIN AND PEEL IT OFF, LEAVING THE HEAD AND TAIL INTACT. CHILL THE FISH. SPOON CHILLED BUT STILL-LIQUID ASPIC OVER FISH. MAKE A FLOWER DESIGN ON THE SKINNED PORTION OF FISH AS FOLLOWS: USE TRIMMED GREEN PARTS OF ONIONS AS STEMS. CUT THE EGG WHITE SLICES WITH A PARING KNIFE TO SIMULATE FLOWER PETALS. DIP THE DECORATIONS WITH STILL- LIQUID ASPIC AND ARRANGE ON THE FISH. CHILL. COVER WITH LAYERS OF ASPIC AS DESIRED, CHILLING AFTER EACH LAYER IS APPLIED. TO SERVE, GARNISH THE FISH PLATTER WITH CHOPPED ASPIC AND SERVE WITH MAYONNAISE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEEP-FRIED TROUT (12-02-93) (0:06) SERVINGS: 4 4 10-OZ. TROUT 1/2 C FLOUR 1/4 C MILK OIL FOR DEEP FRYING SALT TARTAR SAUCE FRESHLY GROUND PEPPER LEMON WEDGES FOR GARNISH USING A PAIR OF KITCHEN SHEARS, CUT OFF THE FINS FROM THE BACK AND SIDES OF THE TROUT. LEAVE THE HEAD AND TAIL INTACT. PLACE THE TROUT IN A LARGE PAN AND ADD THE MILK, SALT AND PEPPER. TURN THE TROUT IN THE MIXTURE. REMOVE THE TROUT WITHOUT PATTING IT DRY AND DREDGE ON ALL SIDES IN FLOUR SEASONED WITH SALT AND PEPPER. HEAT THE OIL FOR DEEP FRYING, ABOUT 325 DEGREES. ADD THE TROUT AND FRY UNTIL GOLDEN BROWN AND COOKED THROUGH, ABOUT 8 MINUTES. REMOVE THE TROUT. DRAIN ON ABSORBENT TOWELING. SPRINKLE WITH SALT AND SERVE WITH TARTAR SAUCE ON THE SIDE AND LEMON WEDGES AS GARNISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED TROUT (12-02-93) (0:12) SERVINGS: 2 2 SM WHOLE FISH (ABOUT 1 LB. TO TASTE EACH), CLEANED 1 LEMON SALT 12 SPRIGS THYME FRESHLY GROUND PEPPER PREPARE HOT COALS FOR GRILLING. CUT 3 CROSSWISE DIAGONAL SLITS, ABOUT 1/2 INCH DEEP AND 2 INCHES APART, IN EACH SIDE OF FISH; DON'T CUT DOWN TO BONE. SPRINKLE THE FISH LIGHTLY WITH SALT AND PEPPER, AND RUB IT INTO THE SLITS. THINLY SLICE THE LEMON; PLACE 1 SLICE AND 1 SPRIG OF THYME IN EACH SLIT. WRAP EACH FISH IN ALUMINUM FOIL. GRILL THE FISH OVER HIGH HEAT TURNING ONCE, UNTIL THE FLESH FLAKES EASILY WHEN TESTED WITH A FORK, ABOUT 10 MINUTES. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PAN-FRIED TROUT (12-02-93) (0:10) SERVINGS: 4 1/4 C UNBLEACHED ALL-PURPOSE FRESHLY GROUND PEPPER FLOUR TO TASTE 1/4 C SLICED ALMONDS (WITH 4 BROOK TROUT (ABOUT 1 LB. SKINS), TOASTED EACH), CLEANED, HEADS AND 3 TB DRIED SAGE LEAVES TAILS LEFT ON 1 TS SALT 6 TB PEANUT OR OLIVE OIL PLACE THE FLOUR, ALMONDS, SAGE, SALT, AND PEPPER IN A FOOD PROCESSOR, AND PROCESS UNTIL FINE. SPRINKLE THE MIXTURE ON A PLATE, AND COAT EACH TROUT WELL WITH IT. SPRINKLE THE CAVITIES OF THE FISH LIGHTLY WITH ADDITIONAL SALT AND PEPPER. DIVIDE THE OIL BETWEEN 2 LARGE SKILLETS, AND PLACE OVER MEDIUM-HIGH HEAT. SAUTE THE TROUT TURNING ONCE, UNTIL GOLDEN AND CRISP, ABOUT 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PAN-FRIED TROUT MEUNIERE (12-01-93) (23:49) SERVINGS: 6 6 10-OZ TROUT, CLEANED BUT 1/4 C CORN OR VEGETABLE OIL WITH HEADS LEFT ON 8 TB UNSALTED BUTTER 1/2 C MILK 6 LEMON SLICES 1/2 C ALL-PURPOSE FLOUR JUICE OF 1 LEMON SALT AND FRESHLY GROUND 4 TB FINELY CHOPPED PARSLEY BLACK PEPPER LEAVES PLACE THE TROUT IN A LARGE PAN AND POUR IN THE MILK. TURN THE TROUT IN THE MILK. SPREAD THE FLOUR OVER A FLAT DISH AND SEASON IT WELL WITH SALT AND PEPPER. REMOVE THE TROUT FROM THE MILK AND DREDGE THEM WELL IN THE FLOUR, SHAKING OFF ANY EXCESS FLOUR. HEAT THE OIL IN A HEAVY NONSTICK FRYING PAN OR BLACK STEEL PAN OVER MEDIUM-HIGH HEAT AND ADD THE TROUT. COOK UNTIL GOLDEN BROWN, ABOUT 6 MINUTES ON EACH SIDE. BASTE OFTEN TO KEEP THE TROUT MOIST. REMOVE THE TROUT TO A WARM PLATTER. POUR OFF THE FAT FROM THE FRYING PAN AND WIPE IT CLEAN WITH PAPER TOWELS. RETURN THE PAN TO THE HEAT AND MELT THE BUTTER, SHAKING THE PAN AND STIRRING UNTIL IT TURNS HAZLENUT BROWN. DO NOT LET IT BURN. PLACE A LEMON SLICE ATOP EACH TROUT. SPRINKLE THEM WITH THE LEMON JUICE THEN POUR THE BUTTER OVER THEM. GARNISH WITH THE CHOPPED PARSLEY AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POACHED TROUT (12-02-93) (0:11) SERVINGS: 2 3 C WATER TO TASTE 1 C DRY WHITE WINE 1 STRIP LEMON ZEST, 2 INCHES 2 TB FINELY SNIPPED CHIVES BY 1/2 INCH 2 TB MINCED FRESH BSSIL LEAVES 2 FRESH BROOK TROUT (ABOUT 1 TB CHOPPED FRESH DILL 12 INCHES EACH), CLEANED, 1 TB CHOPPED FRESGH ROSEMARY HEADS AND TAILS LEFT ON 1 TB CHOPPED FRESH TARRAGON 3 TB UNSALTED BUTTER, MELTED 1 TS SALT LEMON WEDGES FOR GARNISH FRESHLY GROUND PEPPER THIS COOKING LIQUID CAN BE FROZEN FOR ANOTHER USE AS A COURT BOUILLON OR AS A STOCK FOR POACHING OTHER FISH OR BOILING LOBSTER. IN A LARGE POT OR DUTCH OVEN, BRING THE WATER, WINE, HERBS, SPICES, AND LEMON ZEST TO A BOIL. LOWER THE HEAT AND SIMMER 10 MINUTES. GENTLY LOWER THE TROUT INTO THE LIQUID. SIMMER, PARTIALLY UNCOVERED, UNTIL FIRM TO THE TOUCH, ABOUT 10 MINUTES (OR 10 MINUTES PER INCH OF THICKNESS OF THE FISH). USING 2 SPATULAS, LIFT EACH TROUT OUT AND PLACE IT ON A DINNER PLATE. BLEND THE BUTTER WITH 2 TSPS. OF THE COOKING LIQUID (WITH AS MUCH OF THE HERBS AS YOU CAN RETRIEVE), AND SPOON OVER THE FISH. SERVE IMMEDIATELY WITH LEMON WEDGES ALONGSIDE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAINBOW TROUT PROVENCALE (10/24/94) (23:12) INGREDIENTS: 2 TBS BUTTER 2 GARLIC CLOVES, FINELY CHOPPED 1 MEDIUM BELL PEPPER, JULIENNE (USE A COMBINATION OF RED, GREEN OR YELLOW PEPPERS, IF DESIRED) 1/2 MEDIUM ONION, CUT INTO STRIPS 1 TSP FENNEL SEEDS 6 TBS DRY VERMOUTH OR WHITE WINE 2 TBS TOMATO PASTE 2 TBS CHOPPED FRESH PARSLEY SALT AND PEPPER 4 TROUT FILLETS (4 OZ EACH) DIRECTIONS: COMBINE BUTTER AND NEXT FOUR INGREDIENTS IN MICROWAVABLE DISH. COVER AND MICROWAVE ON FULL POWER FOR 2 MINUTES. STIR IN VERMOUTH, TOMATO PASTE AND PARSLEY. SEASON WITH SALT AND PEPPER. PLACE TROUT FILLETS FLESH-SIDE DOWN ON VEGETABLE MIXTURE; COVER AND COOK FOR 2 MINUTES. ROTATE DISH; COOK 1 TO 2 MINUTES LONGER, OR UNTIL FISH FLAKES WITH A FORK. PLACE TROUT ON SERVING PLATE AND TOP WITH VEGETABLE MIXTURE. GARNISH WITH ADDITIONAL PARSLEY. MAKES 2 TO 4 SERVINGS. ABOUT 255 CALORIES PER 4-OZ SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- RAINBOW TROUT WITH HERB STUFFING (10/24/94) (23:43) INGREDIENTS: 6 DRESSED TROUT 1 CUP SLICED ONIONS 1 TSP SALT 1/4 CUP PARSLEY, CHOPPED 1 CUPS FRESH BREAD CUBES 3 TBS PIMENTO, CHOPPED 2/3 CUP BUTTER OR OLEO 3 TSP LEMON JUICE 1 SMALL CAN MUSHROOMS 1/2 TSP MARJORAM DIRECTIONS: SPRINKLED SALT OVER INSIDE AND OUTSIDE OF TROUT. SAUTE BREAD IN 1/4 CUP BUTTER UNTIL BROWN. STIR OFTEN. AD ONIONS AND MUSHROOMS, COOK UNTIL MUSHROOMS ARE TENDER. STIR IN PARSLEY, LEMON JUICE, MARJORAM AND DASH OF SALT. MIX AND STUFF FISH WITH MIXTURE. PLACE IN GREASED BAKING DISH AND BAKE ATE 350 DEGREES FOR 25 TO 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SESAME FRIED TROUT (10/24/94) (23:21) INGREDIENTS: 1 EGG 1 TBS WATER 4 TBS SESAME SEED 1 CUP BREAD CRUMBS 1/4 CUP FLOUR 4 TROUT (ABOUT 3 LB.) 1/4 CUP VEGETABLE OIL DIRECTIONS: BEAT EGG WITH WATER. MIX SESAME SEEDS AND BREAD CRUMBS. COAT FISH WITH FLOUR. DIP FISH IN EGG AND WATER MIXTURE AND ROLL IN SESAME SEEDS AND BREAD CRUMBS. PAN FRY IN HOT OIL ABOUT TEN MINUTES ON EACH SIDE OR UNTIL FLESH FLAKES FROM BONES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SMOKED TROUT WITH WATERCRESS SAUCE (12-01-93) (23:50) SERVINGS: 6 1 BN WATERCRESS BLACK PEPPER TO TASTE 1 C SOUR CREAM 3 SMOKED TROUT, SKINNED AND 1 TB FRESH LEMON JUICE FILLETED INTO 6 PIECES 2 DASHES OF TABASCO SAUCE 6 LEMON WEDGES SALT AND FRESHLY GROUND 6 WATERCRESS SPRIGS WASH AND TRIM THE WATERCRESS. PAT IT DRY AND CHOP IT (YOU SHOULD HAVE ABOUT 1 1/2 CUPS). PUT THE WATERCRESS IN THE BOWL OF AN ELECTRIC BLENDER WITH THE SOUR CREAM, LEMON JUICE, TABASCO SAUCE, AND SALT AND PEPPER. TURN THE BLENDER ON HIGH FOR SEVERAL SECONDS, OR UNTIL THE MIXTURE IS VERY SMOOTH. SERVE THE SAUCE OVER THE TROUT. GARNISH EACH SERVING WITH A LEMON WEDGE AND SPRIG OF WATERCRESS. YIELD: 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOURDOUGH STUFFED TROUT (12-01-93) (23:53) SERVINGS: 6 1 SM LOAF SOURDOUGH OR CRUSTY 1 MD SIZED GREEN PEPPER, ITALIAN BREAD FINELY CHOPPED 2 TB FINELY CHOPPED PARSLEY 3 TB DRY WHITE WINE 1/2 TS SALT 1/4 C MELTED BUTTER OR MARGARINE 1/8 TS PEPPER 6 WHOLE CLEANED TROUT (EACH 1/2 C THINLY SLICED GREEN ONIONS ABOUT 12 INCHES LONG) (INCLUDING SOME TOPS) SALT AND PEPPER PREHEAT OVEN TO 400. CUT ENOUGH BREAD INTO 1/2 INCH CUBES TO MAKE 2 CUPS (RESERVE REMAINDER FOR OTHER USES). SPREAD BREAD CUBES IN SINGLE LAYER ON BAKING SHEET AND BAKE, STIRRING OCCASIONALLY, UNTIL CUBES ARE DRY AND CRISP (ABOUT 10 MINUTES). REMOVE FROM OVEN AND POUR INTO A BOWL; COMBINE WITH PARSLEY, THE 1/2 TSP. SALT, PEPPER, GREEN ONION, AND GREEN PEPPER. DRIZZLE WINE AND 2 TBS. OF THE BUTTER OVER BREAD; MIX LIGHTLY. WIPE FISH WITH DAMP CLOTH, INSIDE CAVITIES AND OUTSIDE. BRUSH CAVITIES WITH SOME OF THE REMAINING BUTTER; SPRINKLY LIGHTLY WITH SALT AND PEPPER. STUFF CAVITIES LOOSELY WITH BREAD MIXTURE, DIVIDING MIXTURE EVENLY AMONG FISH; SKEWER EDGES TOGETHER OR SEW WITH HEAVY THREAD. ARRANGE FISH SIDE BY SIDE IN A GREASED SHALLOW BAKING PAN (USE 2 PANS, IF NECESSARY, TO HOLD ALL FISH AT ONCE). DRIZZLE ANY REMAINING BUTTER EVENLY OVER TOPS OF FISH. BAKE FISH, UNCOVERED, UNTIL IT FLAKES READILY WHEN PRODDED IN THICKEST PORTION WITH A FORK. FOR A 1 INCH THICK FISH ALLOW 10 MINUTES - 5 MINUTES ON A SIDE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPANISH TROUT (12-02-93) (0:04) SERVINGS: 4 4 WHOLE TROUT, CLEANED 1/2 C SOFT FRESH BREAD CRUMBS 1/2 LEMON 1 CL GARLIC, MINCED SALT 2 TB FINELY CHOPPED PARSLEY FRESHLY GROUND PEPPER 1/3 C SHERRY 2 TB OLIVE OIL PREHEAT OVEN TO MODERATE (350). RUB THE TROUT WITH THE LEMON, THEN SQUEEZE THE LEMON AND RESERVE THE JUICE. SEASON THE FISH WITH SALT AND PEPPER. HEAT THE OIL. REMOVE IT FROM THE HEAT AND STIR IN THE BREAD CRUMBS, GARLIC, AND PARSLEY. SPRINKLE HALF OF THE MIXTURE OVER THE BOTTOM OF A GREASED SHALLOW BAKING DISH. PLACE THE TROUT ON TOP. SPRINKLE THE FISH WITH THE REMAINING BREAD-CRUMB MIXTURE. SPRINKLE WITH THE RESERVED LEMON JUICE. BAKE THE FISH FOR 10 MINUTES, THEN ADD THE SHERRY. CONTINUE TO BAKE FOR 10 TO 15 MINUTES, BASTING OCCASIONALLY WITH THE SHERRY. WHEN THE FISH IS DONE, IT SHOULD FLAKE EASILY WHEN TESTED WITH A FORK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STREAMSIDE TROUT (10/24/94) (23:20) INGREDIENTS: 2 WHOLE DRESSED TROUT OR 4 FILLETS SALT AND PEPPER 1/2 CUP CORNMEAL COOKING OIL DIRECTIONS: PUT SALT, PEPPER AND CORNMEAL IN PAPER BAG. DROP TROUT IN BAG AND SHAKE VIGOROUSLY TO COAT WITH MIXTURE. PLACE IN HOT FRYING PAN AND COOK UNTIL GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- TROUT (12-01-93) (23:51) SERVINGS: 6 3 GREEN ONIONS, CHOPPED OR (EACH ABOUT 8 OZ.) 1/4 C FREEZE-DRIED CHIVES SEASONED SALT 1 TB CHOPPED PARSLEY OR 6 STRIPS BACON DRIED PARSLEY FLAKES 1/2 C BAKING MIX (BISCUIT MIX) 2 TB LEMON JUICE 2 TB YELLOW CORNMEAL 1/4 TS PEPPER LEMON WEDGES (OPTIONAL) 6 WHOLE CLEANED TROUT COMBINE GREEN ONIONS, PARSLEY, LEMON JUICE, AND PEPPER. SPRINKLE TROUT CAVITIES WITH SALT, THEN SPREAD EACH WITH ONION MIXTURE. IN A WIDE FRYING PAN OVER MEDIUM HEAT, COOK BACON UNTIL CRISP. REMOVE BACON FROM PAN AND DRAIN. LEAVE 2 OR 3 TBS. OF THE DRIPPINGS IN PAN AND RESERVE REMAINING DRIPPINGS. COMBINE BAKING MIX AND CORNMEAL ON A PIECE OF WAX PAPER. COAT TROUT ON BOTH SIDES WITH MIXTURE. ARRANGE HALF THE TROUT IN PAN. COOK, TURNING ONCE, UNTIL FISH IS LIGHTLY BROWNED AND FLAKES READILY WHEN PRODDED IN THICKEST PORTION WITH A FORK. FOR A 1-INCH THICK FISH (MEASURED IN THICKEST PORTION), ALLOW 10 MINUTES TOTAL - 5 MINUTES ON EACH SIDE. (ALLOW SAME RATIO OF THICKNESS TO TIME - 1 INCH: 10 MINUTES - FOR FISH OF ALL THICKNESSES.) COOK REMAINING FISH IN RESERVED DRIPPINGS. SLIP A BACON STRIP INTO CAVITY OF EACH FISH. GARNISH WITH LEMON WEDGES, IF DESIRED. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TROUT ALMADINE (10/23/94) (22:41) INGREDIENTS: 1/2 CUP SLIVERED ALMONDS 1/2 CUP BUTTER 1 LB TROUT FILLETS 1/2 TSP SALT 1/4 TSP DILL WEED 1/8 TSP PEPPER 1 TSP FRESH CHOPPED PARSLEY 1 TBSP LEMON JUICE DIRECTIONS: IN 8 INCH DISH, PLACE ALMONDS AND BUTTER. MICROWAVE UNCOVERED ON HIGH 5 MINUTES, UNTIL ALMONDS AND BUTTER ARE GOLDEN BROWN. REMOVE ALMONDS AND SET ASIDE. PLACE FISH IN BUTTER, TURNING TO COAT BOTH SIDES. SPRINKLE WITH SALT, DILL, PEPPER, PARSLEY AND LEMON JUICE. ROLL FILLETS AND LEAVE IN DISH. COVER WITH WAX PAPER AND MICROWAVE ON HIGH 4 MINUTES. UNCOVER, SPRINKLE WITH ALMONDS. MICROWAVE COVERED ON HIGH 1 MINUTE, UNTIL FISH FLAKES WITH FORK. LET STAND 4 MINUTES. GARNISH WITH LEMON WEDGES, PARSLEY SPRINGS AND SPRINKLE OF PAPRIKA. SERVES 2-3. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- TROUT ALMANDINE 1 (10/24/94) (23:22) INGREDIENTS: 4 FILLETS OF TROUT 1 CUP MILK 1 TSP SALT 1/8 TSP BLACK PEPPER 1/2 CUP FLOUR 2 STICKS OF BUTTER OR MARGARINE 1/2 CUP CHOPPED ALMONDS DIRECTIONS: DIP FILLETS IN MILK. SEASON WITH SALT & PEPPER. COAT WITH FLOUR. MELT BUTTER OR MARGARINE IN SKILLET AND COOK FILLETS, BROWNING EVENLY ON BOTH SIDES. REMOVE FISH FROM SKILLET AND SAUTE ALMONDS FOR ABOUT 10 MINUTES. SERVE ALMONDS OVER TROUT FILLETS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- TROUT AND MUSHROOMS IN CREAM (12-01-93) (23:53) SERVINGS: 4 1/3 C BUTTER OR MARGARINE ABOUT 1/2 LB.) 1/2 LB SMALL MUSHROOMS (OR LARGE ALL-PURPOSE FLOUR MUSHROOMS, SLICED) 1/4 TS SALT 2 TB FINELY CHOPPED PARSLEY 2 TB LEMON JUICE 4 WHOLE DRESSED TROUT (EACH 1/3 C WHIPPING CREAM IN A WIDE FRYING PAN, MELT BUTTER OVER MEDIUM-HIGH HEAT; ADD MUSHROOMS AND SAUTE, STIRRING FREQUENTLY, UNTIL GOLDEN AND BROWN (ABOUT 5 MINUTES). STIR IN PARSLEY, THEN REMOVE PAN FROM HEAT AND LIFT MUSHROOMS FROM PAN WITH SLOTTED SPOON. ARRANGE EVENLY TO COVER BOTTOM OF A LARGE WARM SERVING PLATTER; KEEP WARM. SET PAN ASIDE. WIPE FISH WITH DAMP CLOTH, INSIDE CAVITIES AND OUTSIDE. COAT FISH WITH FLOUR; SHAKE OFF EXCESS. ARRANGE IN SINGLE LAYER ON WAX PAPER WITHIN REACHING DISTANCE OF RANGE. RETURN PAN TO MEDIUM HEAT; ADD SALT TO REMAINING BUTTER. PLACE IN PAN AS MANY FISH AS WILL FIT WITHOUT CROWDING. COOK, TURNING ONCE, UNTIL FISH IS LIGHTLY BROWNED AND FLAKES READILY WHEN PRODDED WITH A FORK. FOR A 1-INCH FISH ALLOW 10 MINUTES TOTAL - 5 MINUTES ON EACH SIDE. WHEN FISH IS DONE, REMOVE FROM PAN AND ARRANGE ON TOP OF MUSHROOMS; KEEP WARM. REPEAT PROCESS WITH REMAINING FISH. AFTER REMOVING LAST FISH, ADD LEMON JUICE AND CREAM TO PAN; BRING TO A BOIL, STIRRING AND SCRAPING TO BLEND WITH PAN DRIPPINGS. SPOON IMMEDIATELY OVER FISH AND MUSHROOMS AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TROUT COOKED IN BOUILLON (12-02-93) (0:08) SERVINGS: 4 4 10-OZ. TROUT 10 PEPPERCORNS 4 QT WATER LEMON WEDGES 1 C WHITE VINEGAR MELTED BUTTER OR 1 BAY LEAF HOLLANDAISE SAUCE SALT TO TASTE USING A PAIR OF KITCHEN SHEARS, CUT OFF THE FINS FROM THE BACK AND SIDES OF THE TROUT. LEAVE THE HEAD AND TAIL INTACT. USING A LONG NEEDLE SUCH AS A TRUSSING NEEDLE, RUN A STRING THROUGH THE EYES OF THE TROUT, THEN THE TAIL. TIE THE HEAD AND TAIL TOGETHER. THIS IS SIMPLY FOR APPEARANCE. WHEN TROUT ARE FRESHLY CAUGHT, THEY ARE KILLED AND DRESSED AND DROPPED INTO BOILING WATER IMMEDIATELY. THESE TROUT WILL CURVE NATURALLY THROUGH MUSCLE AND NERVE REACTION. COMBINE THE WATER AND VINEGAR IN A FAIRLY WIDE CASSEROLE. THERE SHOULD BE ENOUGH LIQUID TO COVER THE TROUT WHEN THEY ARE ADDED. ADD THE BAY LEAF, SALT AND PEPPERCORNS. BRING TO THE BOIL AND SIMMER FOR 10 MINUTES. DROP THE TROUT INTO SIMMERING WATER. SIMMER FOR 5 MINUTES. DRAIN THE TROUT AND SERVE WITH LEMON WEDGES AND HOT MELTED BUTTER OR HOLLANDAISE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TROUT MENUIRE (10/23/94) (22:39) INGREDIENTS: 1/4 CUP BUTTER 1 TBSP WORCESTERSHIRE 1/4 CUP GREEN ONION TOPS, CHOPPED 2 TSP LEMON JUICE 1/2 TSP GARLIC POWDER 1/2 TSP SALT 1/4 TSP CAYENNE 2 LB TROUT FILLETS DIRECTIONS: COMBINE BUTTER, WORCESTERSHIRE, GREEN ONION TOPS, LEMON JUICE, GARLIC POWDER, SALT, AND CAYENNE IN A 2 CUP MEASURE. MICROWAVE ON HIGH 1 MINUTE. POUR OVER FISH. COVER WITH WAX PAPER. MICROWAVE ON HIGH 5- MINUTES, TURNING DISH ONCE AS IT COOKS. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- TROUT WITH BAY LEAF (12-02-93) (0:05) SERVINGS: 6 6 RAINBOW TROUT 12 SLICES OF BACON SALT 2 TB SALAD OIL FRESHLY GROUND BLACK PEPPER 1/4 C MELTED BYTTER 1 CL GARLIC JUICE OF 2 LEMONS 1 TS DRIED THYME 1/4 C CHOPPED PARSLEY 6 BAY LEAVES PREHEAT OVEN TO HOT (400). SPRINKLE THE TROUT INSIDE AND OUTSIDE WITH SALT AND PEPPER. CRUSH THE GARLIC AND THYME TOGETHER TO MAKE A PASTE. PUT SOME OF THE PASTE IN EACH FISH. PLACE ONE BAY LEAF IN THE INTERIOR OF EACH FISH. NEATLY WRAP THE FISH IN BACON, USING 2 SLICES FOR EACH FISH. OIL A BAKING DISH LARGE ENOUGH TO HOLD ALL THE TROUT AND ARRANGE THEM IN IT. SPRINKLE WITH MELTED BUTTER AND BAKE FOR 10 TO 15 MINUTES, OR UNTIL BACON AND FISH ARE DONE. BASTE THE FISH AS THEY COOK. TRANSFER THE FISH TO A WARM SERVING PLATTER AND SPRINKLE WITH LEMON JUICE AND PARSLEY. SERVE, IF DESIRED, WITH BUTTERED BOILED POTATOES SPRINKLED WITH PARSLEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TROUT WITH CREAM AND HONEY SAUCE (10/24/94) (23:58) INGREDIENTS: TROUT 1 TSP HONEY BUTTER WHOLE ALMONDS, SKINNED 4 TSP FRESH HEAVY CREAM 1 TSP LEMON JUICE FLOUR (SEASONED TO TASTE) MILK (TO SOAK TROUT IN) DIRECTIONS: CHOP THE ALMONDS FINELY. PREPARE THE FISH, WASH AND DRY AND THEN SOAK IN MILK FOR 5-10 MINUTES. TOSS IN SEASONED FOUR. MELT HALF THE BUTTER IN THE FRYING PAN, AND FRY THE FISH FOR 5-7 MINUTES ON EACH SIDE. MAKE THE SAUCE BY MELTING THE REST OF THE BUTTER, ADDING THE CHOPPED ALMONDS. SAUTE FOR A FEW MINUTES. THEN ADD THE HONEY AND LEMON JUICE; BRING CAREFULLY TO SIMMERING POINT, AND ADD THE CREAM LAST, MAKING SURE THE TEMPERATURE IS FAIRLY LOW SO IT WON'T CURDLE. POUR OVER THE FRIED FISH, AND SERVE GARNISHED WITH LEMON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- TROUT WITH HERB BUTTER SAUCE (10/23/94) (22:12) COURT BOUILLON: 1 SMALL CARROT 1 SMALL RIB CELERY 1/2 YELLOW ONION 1 TSP DRIED THYME 1 LARGE SPRIG FRESH PARSLEY 3 CUPS WATER 1/2 CUP WHITE WINE 1 1/2 TSP SALT HERB BUTTER SAUCE: 2 TBS MINCED FRESH CHIVES 2 TBS MINCED FRESH PARSLEY 1/2 TSP TARRAGON 1/4 CUP COURT BOUILLON 1/4 CUP WHITE WINE 1 TSP WHITE-WINE VINEGAR 6 TBS BUTTER 1 TSP LEMON JUICE SALT AND PEPPER 4 UNSKINNED TROUT OR SALMON-TROUT FILLETS DIRECTIONS: COURT BOUILLON: PEEL THE CARROT AND CUT INTO THIN SLICES. CUT CELERY AND ONION INTO THIN SLICES. IN A NON-REACTIVE POT, COMBINE ALL OF THE INGREDIENTS; BRING TO A SIMMER, COVER, AND COOK FOR 20 MINUTES. YOU SHOULD HAVE ABOUT 3 CUPS. COURT BOUILLON CAN BE MADE SEVERAL DAYS AHEAD, OR IT CAN BE FROZEN. COOKING AND SERVING: BRING COURT BOUILLON TO A SIMMER. PUT THE FILLETS, SKIN SIDE DOWN, INTO THE SIMMERING LIQUID, LOWER HEAT, AND POACH GENTLY UNTIL FISH IS JUST COOKED THROUGH, ABOUT 5 MINUTES. REMOVE FISH FROM THE LIQUID, PEEL OFF THE SKIN, AND COVER TO KEEP WARM. STRAIN THE COURT BOUILLON AND PUT 1/4 CUP INTO A SMALL SAUCEPAN. RESERVE REMAINING BOUILLON FOR ANOTHER USE. ADD WINE AND VINEGAR TO THE SAUCEPAN AND BRING TO A BOIL; BOIL ABOUT 3 MINUTES UNTIL LIQUID IS REDUCED TO 2 TBS. OVER THE LOWEST POSSIBLE HEAT, WHISK IN THE BUTTER A BIT AT A TIME. THE BUTTER SHOULD SOFTEN TO MAKE A CREAMY SAUCE BUT SHOULD NOT MELT COMPLETELY. STIR IN THE CHIVES, PARSLEY, TARRAGON, AND LEMON JUICE. SEASON TO TASTE WITH SALT AND PEPPER. SERVE THE FISH TOPPED WITH THE SAUCE. YIELD: 4 SERVINGS. NOTE: THE HERB BUTTER SAUCE HERE IS A VARIATION OF THE TRADITIONAL FRENCH BEURRE BLANC. THE SAUCE IS RICH AND POWERFUL, YET ALSO SUBTLE ENOUGH SO THAT IT WON'T OVERPOWER THE DELICATE TASTE OF THE POACHED FISH. THE TRICK TO MAKING THIS SAUCE IS TO EMULSIFY THE BUTTER WITHOUT MELTING IT, SO THAT THE SAUCE IS CREAMY. THE ACID IN THE WINE AND VINEGAR AID IN THE EMULSIFICATION. WHISK IN THE BUTTER, A TBS AT A TIME, OVER THE LOWEST POSSIBLE HEAT, MOVING ON AND OFF THE HEAT AS NECESSARY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-