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Ingredients:
1 onion, 1 big carrot, 1 celery, 1 bunch parsley, 2 bags of thyme, 2 bay leaves, 1 table spoon lemon juice, 1 dl white wine vinegar, 4 trout, 50 gram butter, one cup (250 ml) cream, salt, pepper.
Preparation:
Clean the onion, the carrot and the celery and chop them. Add the vegetables with half of the parsley, the thyme and the bay leaves and 2 liters of water in a big pot and let it cook on a low fire for around 15 minutes. Add the lemon juice, the vinegar and 1 teaspoon of salt and put the trout in the liquid. Poach the trout for about 8-10 minutes. In the mean time melt the butter in a pot. Add the cream and let the mixture cook to a thin sauce. Chop the rest of the parsley. Take the trout out of the liquid, let them leak out above the pot and put them on 4 warm plates. Pour the sauce over the trout. Sprinkle the parsley over the sauce. Ready to serve!
