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.
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.