Ingredients

2 cups water
1/4 cup sherry vinegar
1/2 cup sliced spring onions
1/2 carrot, thinly sliced
1/2 celery rib, thinly sliced
1 thyme sprig
2 (8-ounce) whole trout, cleaned
Fine sea salt and freshly ground white pepper
Pinch cayenne pepper
5 tablespoons unsalted butter

Directions

Place the water, sherry
vinegar, spring onion, carrot, celery, and thyme in a pot and bring to a simmer. Simmer

for 10 minutes. Season the trout on the outside and in the belly with salt, pepper and a
pinch of cayenne. Place in the simmering court bouillon and poach for 7 minutes, or until
a skewer inserted in the thickest part of the flesh comes out warm.
Remove the fish with a slotted spoon and set aside on a warm platter. Strain the cooking
liquid and return 1/2 cup to the pot. Bring the court bouillon to a boil and add the
butter slowly, 1 tablespoon at a time, whisking constantly. Continue whisking until all
the butter is absorbed. Season, to taste, with salt and pepper.
To serve, place a trout on each plate and spoon the sauce over each. Serve
immediately.