Poached Whole Trout

Servings: 2

Ingredients:
Poaching Liquid for Fish
2(12 oz) cleaned whole trout

1. Prepare Poaching Liquid for Fish using a deep 4 qurt casserole dish.
2. Wrap each trout in cheesecloth, leaving enough cheesecloth at each end of trout to use to lift trout in and out of the casserole.
3. Lower trout into hot poaching liquid.
4. Cover and microwave on HIGH for 8:00 or until center of fish is beginning to flake when tested with a fork.
5. Turn fish over once during cooking time.
6. Let stand, covered, for 5:00.
7. Lift fish from poaching liquid using ends of cheesecloth.
8. Remove cheesecloth.
9. Serve with Tangy Tartar Sauce or Creamy Caper Sauce.
10. Strain poaching liquid through cheesecloth to use as stock.