Poached Trout with Bluefoot Mushroom Sauce

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In a 12 inch pan, add the white wine, shallot, mushrooms, salt and pepper and bring to a boil. Add the trout, put the heat on very low, and poach for 8 minutes.

Remove the trout and carefully remove the skin, exposing the bones which you can throw out along with the skin.

Reduce the poaching liquid left in the pan by half. Remove from heat, and then add the butter to thicken.

Pour the sauce over the trout and finish with fresh tarragon.

Serves 2.