- 16 sheets white Gelatin
- 4 á 400 grams (approximately 14 ounces) ready to cook Trout
- freshly ground Pepper
- 2 untreated Lemons
- 1 bunch flat-leaf parsley
- 1 Shallot
- 20 grams (approximately 1 1/2 tablespoons) Butter
- 400 milliliters (approximately 13 1/2 ounces) dry White wine
- 1 liter approximately 34 ounces) Fish stock
- 2 Bay leaves
- 3 Peppercorns
Soften the gelatine in cold water.
Rinse the fish, pat dry and season inside and outside with salt and pepper.
Rinse the lemons and cut into thin slices. Rinse the parsley and dill and shake dry. Peel the shallots and chop finely. Heat the butter in a wide pan, add the shallots and cook until translucent. Add the wine the broth and the spices.
Bring to a boil, reduce the heat to a gentle simmer and add the fish to the pan. Cook gently until the fish is just cooked through and can be pierced with a knife, 25-30 minutes.
Lift the trout from the broth and place in a casserole dish. Add the softened gelatin to the broth and heat until dissolved. Pour the liquid over the fish, top with lemon slices, parsley and dill and refrigerate until set. Serve chilled.