Poached Trout with Snake Beans and Artichoke with Fennel Beurre Blanc

From two trout comes this Monday night fanciness. I relied heavily on James Peterson's Essentials of Cooking. An excellent buy if you're interested in learning the basics to mess around in the kitchen.

Poached Trout
The trout were cleaned and some chopped parsley and fennel put in the cavity. Tied up with a softened shallot (you can wrap them in cheesecloth). The poaching liquid was half semillon, half water with a bouquet garni of thyme, parsley, a bay leaf, and a shallot. Brought to a very gentle simmer and then the trout added and poached for 7 minutes. Removed the head and tail and peeled off the skin. It would have also been a good time to remove the bones.

Beurre Blanc
2 chopped spring onions with white wine and white vinegar and reduced to a near glaze. Add some cream - simmer and then whisk in cubes of cold butter. Don't let it boil and whisk constantly until it's smooth and creamy. Season. I added some fennel but saffron is a possibility.

The snake beans were steamed and the artichokes were boiled and went through the whole elaborate artichoke preparation routine which I can't be bothered to explain. Am I missing something but are artichokes overrated?

A success. Poaching is easy and the beurre blanc can be done and adapted for future variations.