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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.