Poached Trout, Pear & Orzo Salad on the Patio

I love fresh trout and today, we finally have some sunshine and warmth so I've decided to make a nice Poached Trout, Pear & Orzo Salad.

First, the fillets need to be poached in a nice white wine.  I like to set my fillets
on a layer of sliced lemon and sliced apple or pear and then add the wine but you can simply use the wine on its own if you like.

• Dry vermouth or white wine (enough to touch the bottom of the fish)
  
• 4 fresh trout fillets
  
• 2 cups cooked orzo, cooled
• 1 diced scallion
• 1/2 cup finely diced celery
• 1 finely diced pear or green apple
• ½ cup sour cream
• 1 to 2 tablespoons drained white horseradish
• 1 tablespoon minced dillweed
• 2 small cucumbers sliced as garnish, if desired

Preparation

1. Bring enough vermouth or wine to rolling boil to cover trout halfway. Add trout and return to rolling boil. Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes. Remove from pan and cool. When cool enough to handle remove skin of the fish.
2. Combine sour cream, horseradish and dill weed for dressing.
3. Mix into cooled orzo, perhaps saving a little to drizzle on top if trout being served in chunks.
4. Trout may be served cool broken into chunks on top of Orzo or even mixed together if desired. Garnish with cucumber slices, if desired.
5. Lovely served on a bed of fresh butter lettuce!