Trout poached in court bouillon

Wash, peel and slice the carrots and onions; make a bouquet garni of parsley, bay leaf and thyme.

In a cold pan, put the water, the white wine, the bouquet garni, about a teaspoon of juniper berries, a tablespoon of pepper and 12 g salt per liter of water, then the onions and carrots, before any heat.

Bring to the boil over high heat and skim off the foam and impurities.

As soon as it boils and is clean, reduce to a very low simmer for 15 minutes; then turn off the heat.

Variation: the older method boils the carrots in the bouillon with the salt vigorously for 15 minutes and adds the onions for the last five minutes.

Transfer to another container and cool as fast as possible; the court bouillon must be cold before use.

Place the cleaned trout in the cold court bouillon and bring to a simmer, about two minutes.

Reduce to a bare simmer, never a boil; cover the trout with a piece of parchment and cook about eight to ten minutes depending on the size.

Lift the trout out carefully with a spatula onto a clean plate, traditionally on a white cloth.

Hide the head with a piece of lemon and decorate with parsley and lemon.

Make small incisions in the skin with a knife and roll it off with a fork without damaging the flesh; discard the skin.

Serve with a sauce such as beurre blanc or hollandaise.