Summary

Ingredients

• 4 liters water
• 1 carrot (s)
• 1 onion (s)
• 1 leek
• 5 stalks parsley
• 1 bay leaves
• 2 juniper berries
• 1 teaspoon pepper - grains
• 1 teaspoon salt
• 100 ml vinegar (white wine vinegar)
• 4 fish (s) (trout)
• 200 g butter

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Instructions

1. Bring 4 liters of water to a boil over high heat. Add 1 carrot, 1 onion, 1 leek, 5 parsley stalks, 1 bay leaf, 2 juniper berries, 1 teaspoon peppercorns, 1 teaspoon salt, and 100 ml white wine vinegar.
2. Carefully wash the 4 trout and remove any innards, being very gentle to avoid damaging the mucus layer.
3. Gently slide the trout into the stock. Poach over low heat for 10 minutes.
4. Melt the 200 g butter and serve with the trout.