1 (3-4 pound) salmon trout
1 cup water
- Wash trout. Let stand in cold water 10 minutes and then drain. Wrap in cheesecloth.
- Put all ingredients, down to the tomatoes into a fish poacher, or long shallow pan that will hold the fish. Simmer ingredients about 20 minutes, then discard the parsley and bay leaf.
- Crush tomatoes with a fork. Discard seeds and hard stem ends. Add tomatoes and mush