4 really fresh trout
1 litre (1 3/4 pt) well-seasoned Court-Bouillon, lukewarm
150 ml (1/4 pt) white wine vinegar
1. Gut the trout just before cooking but do not scale. Put in a wide saucepan.
2. Pour on the white wine vinegar and Court-Bouillon and allow to simmer for about 10 minutes.
3. Do not allow to boil or the fish will split.
4. Serve with hot or warm lemon wedges and Hollandaise Sauce.
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