Trout in Court Bouillon

• 2 cups dry white wine
• 1 cup water
• 1 onion, coarsely chopped
• Coarse salt and freshly ground pepper
• 2 cloves
• 4 sprigs parsley
• 1/2 cup bread crumbs
• 3 tablespoons butter
• 4 trout
• 2 tablespoons finely chopped parsley to garnish

1. In a pan or poacher large enough to hold the trout, simmer the wine, water, onion, salt, pepper, clove and parsley covered for 10 minutes.
2. Meanwhile, melt the butter in a small pan and fry the bread crumbs until golden.
3. Drop the trout into the court bouillon and poach for five to seven minutes, or until they are cooked.
4. Remove to a heated plate and sprinkle with the breadcrumbs and their butter and a little parsley.
5. Serve hot.

white wine, water, onion, salt, cloves, parsley, bread crumbs, butter, trout, parsley

Taken from cooking.nytimes.com/recipes/6830 (may not work)