Oven-Poached Trout

Ingredients

2 cups chicken broth
1 cup white wine
1/2 cup freshly squeezed lemon juice
1/4 cup chopped celery leaves
1/4 cup chopped onion
1 lemon, sliced
4 trout (about 1 1/2 pounds)

Preparation

Combine chicken broth, wine, lemon juice, celery leaves, chopped onion and 3 lemon slices. Cover and simmer for 10 minutes. Place trout in a shallow 2 quart baking dish; pour broth over fish. Cover and bake at 350° for 20 minutes, turning once while baking. Strain broth and serve separately as a sauce for fish. Garnish with remaining lemon slices.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.