Trout Salad In White Wine & Creme Fraiche

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   In a skillet just large enough to hold the trout fillets in one layer, cook the shallots in the butter over moderately low heat, stirring, until they are softened. Add the wine and bring the mixture to a low simmer. Add the trout fillets, skin side up, and poach them, covered, keeping the mixture at a low simmer, for about 4 mins, or until they just flake. Remove the skillet from the heat, let the trout cool in the liquid and transfer it to paper towels, using a slotted spoon. Pat the trout dry and put each fillet on a chilled salad plate. In a small bowl, combine the creme fraiche, the worcestershire sauce, the lemon juice and salt and pepper to taste. Arrange the tomato, cucumber and the mucshrooms on and around each fillet, spoon some of the sauce over each salad and sprinkle each salad with some of the dill.

* Per serving · 4 servings · Values may vary.