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Chardonnay Poached Brook Trout

Place clean pebbles in the bottom of a pot with a lid.

Add Salamandre Chardonnay to about a centimeter depth

Place a sprig of rosemary and a wisp of dill in the gut cavity of your trout, and lay the little fellers on the bed of pebbles. Put on a lid.

Poach under low heat for about 20 minutes or until the meat flakes off the spine with a fork. The meat will change from mushy to turgid to hard. Try not to overcook it.

Drizzle the cooked fish with olive oil and a squirt of lemon, and consume with what's left in the Chardonnay bottle.

The remaining stock will add some real zing if you are mixing up some freeze dried clam chowder.

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Aptos, CA 95003

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