Trout in Lemon & Red Wine Sauce

Serves 4

Ingredients

3 Shallots, Sliced Thin
1 Carrot, Sliced Thin
12 Merchants Black Peppercorns
8 Italissima Cloves
85 g Unsalted Butter, Diced
1 tbsp. Fresh Dill
Thinly Pared Rind of 1 Lemon
Salt & Pepper to taste

Instructions

1. Rinse the fish inside and out under cold running water. Pat dry with paper towel. In a non-metallic dish, place fish in a single layer. In a small pan, pour in vinegar and bring to a boil. Pour the vinegar over the fish and set aside to marinade for 30 minutes. In another pan, pour in water, wine, bay leaves, thyme sprigs, parsley sprigs, lemon rind, shallots, carrots, peppercorns and cloves. Season with salt and bring to a boil over low heat. Drain the trout and throw away the vinegar. Place fish in a single layer in a large skillet and strain the wine mixture over the fish. Cover and simmer over low heat for 15 minutes.

2. Transfer the fish to serving plates and keep warm. Bring the cooking liquid back to a boil and reduce by three-quarters. Stir in butter a little at a time. Stir in parsley and dill. Pour the sauce over the fish and garnish with parsley sprigs and serve.