POACHING SALMON: Place poaching liquid ... inch thick). MAKING SAUCE: Saute shallot and garlic ... Add heavy cream, Dijon mustard and dill. Bring to boil ... and a lemon wedge.
Season the trout with salt ... bakes, make the sauce. Saute the green onions ... Add wine and Dijon mustard and cook, stirring for 3 ... and serve. Serves 6.