Trout on a Bed of Vegetables

Rinse trout but do not remove the skin. Drizzle with 2 tablespoons lemon juice and season the inside with salt.

Pour 250 ml (approximately 1 cup) of water into a pot. 

Peel and slice onion. Rinse and chop soup vegetables. Add onion and soup vegetables to the pot with water and add parsley, bay leaf, peppercorns, vinegar and 1 tablespoon of salt. Bring to a boil, then reduce to low heat for about 20 minutes. Reserve this stock.

Peel carrots and trim celery. Slice carrots and celery or cut into matchsticks (julienne). Trim leek and rinse well. Shake dry and cut into strips 5 cm (approximately 2 inches) long.

Measure 250 ml (approximately 1 cup) of reserved stock from pot and pour through a fine sieve into a small saucepan. Add instant vegetable broth and bring to a boil. Add carrots and celery and simmer 2 minutes. Add leek and simmer for 1 additional minute. Drain the vegetables in a sieve, again reserving stock. Season the vegetables with salt and pepper and keep warm in the oven at 100°C (approximately 210°F). 

Pour stock back into the pot and let it boil over high heat until it reduces by half. 

Pour wine and stock into large saucepan. Bring to a boil. Add trout, cover and poach over low heat for about 8-10 minutes.

Place egg yolks, reserved vegetable stock and remaining lemon juice in a round metal bowl. Whisk in a warm water bath until creamy. Stir in sour cream and season with salt, pepper and lemon zest. Keep warm.