Recipe - Whole Poached Trout

1 teaspoon Unsalted butter
2 tablespoon Verysmall minced carrots
2 tablespoon Verysmall minced celery
One fourth cup Verysmall minced onion
1 cup White wine
2 cup Water
1 lg Pinch Saffron ; (10 to 12
threads)
4 Fresh thyme sprigs
One half teaspoon Salt
One fourth teaspoon White pepper
1 tablespoon Chopped parsley
1 tablespoon Chopped thyme
1 tablespoon Butter
Salt; to taste
Freshlyground black pepper;
to taste
1 Speckled trout (12 to 15
oz); head off, tailon,
; gutted and split)

Butter the bottom of a large shallow poaching pan. Place the carrots,
celery, onion, wine, water, saffron, thyme sprigs, salt and pepper in the
pan. Bring to a boil and then reduce the heat. Place the trout into the
liquid, open and skin side down. Cover and cook for 5 minutes, or until the
meat is just cooked. Carefully remove it from the poaching liquid using a
large spatula or two smaller ones. Place on a serving plate and keep warm.
Turn up the heat on the poaching liquid and reduce until One half cup of liquid
is left. Remove the thyme sprigs, and add the chopped herbs and stir in the
butter. Adjust the seasonings. Spoon the sauce over the fish. Garnish with
chopped fresh parsley. This recipe yields 2