Poached Fjord Trout with Mustard Sauce

1. clean and chop the vegetables. Make the water in a saucepan with the vegetables, spices, salt, and 1 tbsp sugar for a quarter of an hour. Now add the vinegar except for a spoonful.

Heat the stove to 180 degrees. Rinse the trout under running water, put it in a deep gratin dish, pour the boiling broth, cover it with aluminum foil and put it in the oven for 15 minutes. Turn off the oven, open the door a little and cook for another 15 minutes.

For the sauce, mix well the mustard, a little salt, the remaining sugar, the remaining vinegar and the oil. Rinse the dill, chop the tops and stir in. Season heartily with pepper.

Arrange the fish whole on a platter and serve with the mustard sauce.

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