For the trout, peel the lemon, slice the carrots and clean the trout.
Pour white wine, vinegar, water, lemon peel, carrot slices, herbs and spices over trout and cook in an unperforated cooking container (at 90°C for 12-15 minutes).
Heat butter in 6 tablespoons of broth, pour over trout and garnish with lemon slices. You can serve rice with chopped herbs with it.
Preparation Tip:
A wonderful trout recipe!
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