Name: Whole Poached Trout
Ingredients: 1 ts Unsalted butter; 2 tb Very-small diced carrots; 2 tb Very-small diced celery; 1/4 c Very-small diced onion; 1 c White wine; 2 c Water; 1 lg Pinch Saffron -; (10 to 12 threads); 4 Fresh thyme sprigs; 1/2 ts Salt; 1/4 ts White pepper; 1 tb Chopped parsley; 1 tb Chopped thyme; 1 tb Butter; Salt; to taste; Freshly-ground black pepper; to taste; 1 Speckled trout - (12 to 15 oz); head off, tail-on,; ; gutted and split)

The flesh is the old life, the natural life inherited from Adam, with its apparent resources of personality, of ancestry, of commitment, of dedication, and so forth. You can do all kinds of religious things in the flesh. The flesh can preach a sermon. The flesh can sing in the choir. The flesh can act as an usher. The flesh can lead people to Christ. Did you know that? The flesh can go out and be very zealous in its witnessing and amass a terribly impressive list of people won to Christ, scalps to hang on a belt. The flesh can do these things but it is absolutely nauseating in the eyes of God. It is merely religious activity. There is nothing wrong with what is being done, but what is terribly wrong is the power being relied upon to do it (Ray Stedman).

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CATEGORY	CUISINE	TAG	YIELD
		Essnce13	2	servings

INGREDIENTS

1	ts	Unsalted butter
2	tb	Very-small diced carrots
2	tb	Very-small diced celery
1/4	c	Very-small diced onion
1	c	White wine
2	c	Water
1	lg	Pinch Saffron -; (10 to 12 threads)
4		Fresh thyme sprigs
1/2	ts	Salt
1/4	ts	White pepper
1	tb	Chopped parsley
1	tb	Chopped thyme
1	tb	Butter
		Salt; to taste
		Freshly-ground black pepper; to taste
1		Speckled trout – (12 to 15 oz); head off, tail-on,
		; gutted and split)

INSTRUCTIONS

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 1/2 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 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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