The Courtbouillon:

120ml of white wine vinegar
1 small onion, cut into strips
1 carrot, sliced
1 stick of celery, sliced
4 sprigs of parsley
6 black peppercorns, slightly crushed
3.4ltr of water
6 tablespoons of salt

The Mousseline sauce:

2 tablespoons of water
2 egg yolks
225g of separated butter
½ a lemon, juice only
Pinch of Cayenne pepper
¾ teaspoon of salt

METHOD

Ideally, the trout for this recipe should be freshly caught. A trout that has been caught no more than half an hour is required.

The Courtbouillon:
Place all the ingredients in a casserole large enough to cook the fish.

Bring to the boil for around 10 minutes.

After 10 minutes turn off the heat place the trout in the stock and leave in for 7 to 8 minutes.

The Mousseline sauce:
Put the water and egg yolk in a glass or stainless steel bowl.

Leave the bowl to sit over a saucepan of boiling water whilst remembering not to let the water touch the bottom of the bowl or the egg will cook too quickly. Beat the mixture thoroughly until it thickens.

Remove the bowl from the saucepan and carefully and very gradually add the butter whilst stirring constantly until thick.

To finish, add the lemon juice, cayenne pepper and salt and beat into the mixture.

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