Trout blue

Boil the water in the fish pan or in a large pot. Add the white wine, vinegar, salt, mustard seeds, bay leaf, cloves and the sliced carrots, celery and onion. Steam until al dente.

Add the cleaned, salted trout.

The stock must not boil.

The trout turns blue and is cooked when the dorsal fin can be easily pulled out.

Melt the butter slowly over a low heat, foam briefly until brown and pour through a fine sieve.

Place the trout on a warmed plate. Top with the vegetable strips and serve with brown butter.

Serve with boiled potatoes and lettuce.