Lamb's Lettuce with Trout and Beets
Peel onions and cut into thin rings. In a pot, bring wine, 4 tablespoons water, onion rings, peppercorns and a pinch of salt to a boil. Rinse trout fillets and place in pot. Cover, remove from the heat and let fillets stand until cooked through, about 4 minutes. Remove trout from cooking liquid.
Rinse lamb's lettuce and drain well or spin dry. Drain beets in a sieve, reserving juice.
For the dressing, whisk 4 tablespoons reserved beet juice with balsamic vinegar and olive oil. Season with salt, pepper and sugar.
Halve beets. Mix lettuce with dressing and serve with trout fillets and beets.