Poached Trout With Herbed Mustard Sauce
Instructions
Combine water, wine, onion, bay leaves, peppercorns and salt in a large deep saute pan or Dutch oven with cover. Bring to a boil over high heat. Add trout to mixture (water will reduce to a simmer.) if necessary, add just enough water to completely cover the fish. Bring liquid just to a simmer; cover pan, turn off heat and let stand, undisturbed, 12 minutes or until fish is firm to the touch.
While fish is poaching, combine remaining ingredients except mashed sweet potatoes in a small bowl to make the mustard sauce. Use a slotted spatula to transfer fish to a carving board. Open the fish like a book. Use the spatula to lift and slide off each fillet from the skin; transfer warmed serving plates (discard skin and poaching liquid). Serve fish with mustard sauce and sweet potatoes.
