DOCUMENT

72 Trout in a white wine broth Serves 4 | Preparation time 35–40 minutes Ingredients 4 trout, whole (250 g each), ready to cook 450 ml dry white wine 150 ml balsamic vinegar, white 150 ml water 1 lemon, untreated | zest only 120 g carrots | sliced Salt Pepper 4 sprigs of parsley 4 sprigs of thyme 1 tsp. peppercorns, black 7 cloves For the garnish: 75 g butter 1 lemon, unwaxed | sliced Accessories: Solid cooking container Preparation Place the trout in a solid cooking container, cover with the white wine, balsamic vinegar, water, lemon zest, carrots, herbs and spices, then cook. After cooking, heat the butter in 3 tablespoons of broth, pour over the trout and garnish with lemon slices. Settings Temperature: 90 °C Duration: 12–15 minutes