6 small fresh rainbow trout fillets
Court Bouillon:
8 cups water
1 each medium sized onion, carrot, leek, and celery stalk, sliced
2 tablespoons white wine vinegar
15 black peppercorns
1 bay leaf
1 sprig dill
Salt to taste
Mignonette:
6 wild leeks, finely diced (about 1/4 cup)
White wine vinegar
Freshly ground black pepper
Salt

Preparation Instructions:

Court bouillon: In stainless steel pot, bring water to boil. Add sliced vegetables, vinegar and seasonings. Boil for 5 minutes; reduce heat to simmer.

Meanwhile, prepare mignonette. Mignonette: Cut leeks (stems and leaves together) into fine dice. Place in small bowl and add just enough vinegar to barely cover; add pepper and salt to taste. Set aside to soak.

Poach trout in simmering court bouillon for about 5 minutes; the flesh should just be opaque; do not overcook.

Remove trout fillets one by one with slotted spoon. Place, skin side up, on 6 plates. Peel off skin. Place some of the vegetables around each fillet. Spoon some of the mignonette on each fillet. Makes 6 servings.

Note: If wild leeks are unavailable, you could substitute green onions.