Quick Shallow-Poached Trout
6 to 8 slices lemon
2 leeks, halved, white and light green parts only
2 cups low-sodium vegetable broth or filtered water
1 8-oz wild caught boneless, skin-on trout fillet
Pinch each sea salt and fresh ground black pepper, or to taste
In a large skillet, layer lemon and leeks along bottom and add stock.
Place skillet on medium heat and bring to a gentle simmer.
Season trout with salt and pepper and gently slide fillet over top of lemons and leeks.
Cover and simmer for 8 minutes or until trout is opaque and flakes easily when tested with a fork.
To serve, spoon lemon-leek mixture onto a serving plate and top with trout and pan juices. Serve with a side salad or steamed vegetables.