[jyl]

Looking for a fish course.

Have considered and rejected coquilles st Jacques, fish en papier, fish en croute. Mostly because I need something very easy, non-critical timing, low risk of screwing up, and elegant (nixes the en papier).

To go after a lobster bisque and before a boeuf bourguignon.


Now thinking about a simple poached trout.

Questions:
- if starting with whole trout, debone before poaching or after?
- serve with skin or without? Does skin gross you out?
- serve whole on small platter or portioned? Is taking apart a trout at the table just too messy?
- poach in white wine, milk, or buttermilk?
- with hollandaise? Mascarpone cheese? Reduced poaching liquid?

No right answer I guess but what would you do? I have one chance to dry run this dish then have to choose fish course for Sunday dinner.

Alternatives are
- mussels served open face au gratin. Boring?
- simmered halibut with a sweet hazelnut sauce. But I dry ran this dish and got the sauce wrong, too sweet and not savory enough.