Recipe - Chilled Trout In Dill Sauce

4 Whole cleaned trout
(each about One half lb.)
Basic poaching liquid
Parsley sprigs
Lemon wedges
1 cup Sour cream
4 teaspoon Lemon juice
Three fourths teaspoon Salt
One half teaspoon Dillweed

BASIC POACHING LIQUID
1 md Onion ( cut or sliced up )
6 Whole black peppers
2 Whole allspice
3 tablespoon Lemon juice or white wine
Vinegar
1 Bay leaf
1 teaspoon Salt
One half cup Dry white wine (or water)
1 qt Water

About 34 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 3quart 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 1inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini