Instructions: The general rule for poaching trout is 10 min at a simmer for every inch of thickness, measured at the thickest part, just behind the head.

1. Place all the poaching liquid ingred in a pot large enough to hold the fish with liquid to cover. Bring to a boil. Reduce heat, cover partially and simmer for 20 min.

2. Add trout and simmer, partially covered, for 10 - 12 min or until fish flakes easily when tested with a fork at the thickest point. Do not let the liquid boil.

3. Carefully remove the fish from the liquid with a long spatula. Serve with a lemon.

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