Poached Trout

Cut the carrot, celery, shallot and leek into large cubes and put them together with the wine, fish stock and water into a large, possibly rectangular pan.

rectangular pan. Add bay leaf spice, peppercorns, a little salt and juice of a lemon and simmer for about ten minutes.

Now put the trout in the broth form and pull at low temperature 10-20 min. each according to size.

Carefully lift them out with a spatula, put them on a platter and bring them to the table with parsley potatoes and melted butter.

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