Poached Trout with Basil & White Wine Vinaigrette:
Serves 2

1 carrot
1 onion
1 whole lemon, plus juice from 2 lemons
2 Rainbow Trout,about 12 oz.each
1/3 c.extra virgin olive oil
6 fresh basil leaves,minced
1/8 tsp.each of salt & pepper
1 Tbls.capers
1/3 c.tomatoes,skinned,seeded & minced
2 Tbls.Dry White Wine
1 garlic clove,mincedTo make a court boullion,fill a fish poacher or other oblong pan with 1 inch of water.

Add the carrot & onion.

Squeeze the juice from lemon & add the juice,pulp & rind to the court boullion.Bring to a boil.

Poach the fish in the boiling boullion for 10-12 minutes.

Remove the fish from the pan.Carefully remove the heads,tails,fins,skin & bones so that you have cooked filets.

Arrange the filets on an oval platter.

To make the marinade:

Combine all remaining ingredients,pour over trout.

Place the trout in the refrigerator for 15 minutes to cool & then serve.