Technical Stages :

• 2 hours before serving the trouts, prepare the broth. Put the water, wine, minced carrots and onions, parsley, peppercorns and half the salt. Boil for 30 minutes, filter and keep aside.
• Dissolve the remaining salt in the wine vinegar and bring to a boil.
• Knock the trouts out by hitting them on the head. Empty them without drying them.
• Put them side by side in a pot and moisten with the boiling vinegar. Add the cold broth and cook for 10 minutes over low heat without ever letting it boil.
• Melt the butter on the side.
• Take th efish out with a skimmer. Drain them and put them on the service dish.
• Add lemon juice to the melted butter and transfer to a warm saucepan. Serve immediately.