Recipe for Poached Trout with Baby Shrimp 
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Yield:
4 servings
Ingredients:
Amount Ingredient
POACHED TROUT ----------------
2 whl trout, boned and cut into 2 fillets
1/8 tsp Salt
1/8 tsp Freshly ground black pepper
3 cup Water
4 stalk celery tops from hearts, roughly chopped
8 med Mushrooms, stems and caps trimmed and set aside
2 whl celery hearts, 6 inches long
4 oz Baby shrimp
2 tsp Fresh chopped dill
1/8 tsp Saffron powder, (just enough to cover the tip of a knife)
1 tbl Arrowroot mixed with 2tbsp water, (slurry)
1/2 x Lemon, Juice of
2 cup Steamed rice - garnished with dill
----------------- STEAMED RICE ----------------
2 cup Water
1/2 cup Uncooked long-grain white rice
Instructions:
Instructions: First de-bone the fish, the fish is described below. Lay the fillets flat, skin side down, on a large plate, sprinkle with the salt and pepper, and refrigerate until ready to cook.

Now make a fish stock by placing all the boning-process trimmings in a saucepan on medium-high heat with the water, celery and mushroom stems.

Cook for 25 minutes. Strain and set aside.

Cut the celery heart in two lengthways and place in a microwave dish. Pour in 1 cup of the reserved fish stock, cover, and cook on high power in the microwave for 10 minutes. Turn the celery over, rotate the dish 45 degrees and cook for 5 minutes. Remove the celery and set aside, reserving the liquid.

Slice the mushroom caps thinly and add to the strained fish stock, cover, and microwave on high for 3 minutes.

Strain out the mushrooms; reserve the liquid. Press the mushrooms on the fish fillets; sprinkle with the shrimp and dill.

Pour the reserved fish stock into the microwaveable dish, just large enough to hold the trout. Carefully lift the prepared trout into the stock; the liquid level should just reach the top of the fillets without covering them. Cover with greaseproof (waxed) paper and cook on high in the microwave for 4 - 6 minutes, depending on the size of your oven. Transfer the fish to a serving plate and keep hot.

Saffron sauce:
Use the poaching liquid and enough reserved stock to make 2 cups of poaching stock into a small saucepan, stir in the saffron, and heat through. Make a slurry of arrowroot and water and stir this in to thicken just to the consistency of melted butter - about 1 minute. Add the lemon juice to taste.

Steamed rice:
Bring water to a boil in a medium pan. Add rice and salt; boil 15 minutes.

Strain in a metal sieve; put the rice-filled sieve over a pan of boiling water and steam, covered, for 5 minutes.

To serve:
Drizzle the tender trout with the golden saffron sauce and present to your guests with the celery heart and rice on the side.

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