Salmon Trout Poached in White Wine

• 3 cups dry white wine
• 1 1/2 cups water
• 1 onion, cut into 1/2-inch-thick rounds
• 2 teaspoons black peppercorns
• 2 teaspoons salt
• 8 5- to 6-ounce salmon trout steaks or salmon steaks (3/4 to 1 inch thick)
• 1 12-ounce jar sweet gherkin pickles, coarsely chopped
• 1/2 cup chopped fresh parsley

1. Divide first 5 ingredients between 2 heavy large skillets.
2. Arrange 4 fish steaks in each skillet.
3. Bring liquid just to simmer over medium-low heat.
4. Gently simmer until fish is opaque in center, about 6 minutes.
5. Remove from heat.
6. Using metal spatula, turn fish over in skillet.
7. Cool fish 1 hour in poaching liquid.
8. Transfer fish and liquid to large glass baking dish.
9. Cover; chill at least 1 day and up to 2 days.
10. Mix pickles and parsley in bowl.
11. Serve fish with pickle mixture.

white wine, water, onion, black peppercorns, salt, sweet gherkin pickles, parsley

Taken from www.epicurious.com/recipes/food/views/salmon-trout-poached-in-white-wine-4508 (may not work)