Here’s a good one for poached trout, especially if you like garlic. Over medium / med. high heat, bring to a boil ¼ to 1/2 inch milk in deep skillet (stir so that it don’t burn on bottom). Adjust heat (lower) to maintain very slow simmer. Add 4 to 6 cloves finely crushed garlic, ½ teaspoon paprika, generous splash lemon juice, salt to taste (I like a lot, about 1 tablespoon), dash of nutmeg, generous (palm of hand full) fresh parsley- much less if dried is used, 2 tablespoons butter. Let these ingredients simmer a couple minutes before adding boneless / skinless fillets. Put in fillets and simmer until tender (can be pulled apart with fork). Remove with large flat spatula / flipper as the fillets are very tender.
Enjoy-
fishryc
