1 trout fillet (from a 1 1/2 lb. trout)
1/2 pt. white wine
1/2 c. rich Hollandaise sauce
8 seedless grapes

Poach trout in white wine in a pan small enough so that wine covers trout. After poaching about 7 minutes, remove trout, draining well, and place on an oven-proof serving plate. Reduce remaining liquid over a fast fire to 2 cook spoons of liquid. Add Hollandaise sauce and stir briskly. Place grapes on trout. Cover with sauce and glaze quickly in boiler.