Poached Rainbow Trout in Browned Butter Sauce

Poached fish sounded scary to me at first, too, but it was quite tasty! I served the trout with steamed vegetables.

Ingredients
about 1 pound of rainbow trout (either one fillet or separate fillets, mine is one large fillet that I have cut in half to fit in the pot)
1 onion, quartered
2 handfuls of baby carrots, halved (or 1 large carrot, chopped)
1 tsp celery seed
1 tbsp dried parsley
1 tbsp thyme, dried
4-6 whole peppercorns
sprinkle of salt
6 cups of water
1/4 cup butter
1 1/4 tbsp vinegar (white wine vinegar if you have it, I used regular white vinegar)

Directions
Place water, onion, carrots, celery seed, parsley, thyme, peppercorns, and salt into a pot; bring to a boil, then reduce heat, cover and simmer for 10 minutes.

Add trout to liquid. Cover and cook with water just boiling for about 6 minutes, or until fish flakes easily.

Remove fish from liquid very carefully (I used an egg flipper to keep the fish from flaking and breaking apart), peel off skin, and transfer to a plate.

Meanwhile in a small skillet melt butter over medium heat until foamy and golden brown (about 5 minutes). Whisk in vinegar, drizzle over fish and serve.