Poached Trout, Salmon, Fish
In a large skillet, layer lemon and leeks along bottom and add stock. Place skillet on medium heat and bring to a gentle simmer. Season trout with salt and pepper and gently slide fillet over top of lemons and leeks. Cover and simmer for 8 minutes or until trout is opaque and flakes easily when tested with a fork.
4 (6-oz.) skinless salmon fillets
Freshly ground black pepper
1 cup dry white wine
1 cup water
Few sprigs fresh dill, plus more for serving
3 cloves garlic, smashed
Lemon wedges, for serving
Season salmon on both sides with salt and pepper. In a shallow pan over medium heat, bring wine, water, dill, and garlic cloves to a boil then reduce heat to a simmer. Add salmon fillets and let simmer, covered, until cooked through, 10 minutes. Remove salmon carefully with a fish spatula or large slotted spoon.
Serve with fresh dill and lemon wedges.