Poached Trout with Yabbies

• 1 trout, weighing 3 kg (or 2 weighing 1.5 kg)
• 2

Wash the trout and season it. Bring the court-bouillon to the boil in a deep baking dish or fish poacher. Take a piece of muslin approximately 500-mm square. Place under the trout and lower into the simmering liquid. This makes it much easier to remove the trout from the liquor. If there is not enough liquid to cover the trout, add extra water. Simmer the fish for approximately 25 minutes, or 1