MARINATED TROUT WITH EGG SAUCE

Preparation Method :

• Place the fish in a roasting pan and pour over the wine, oil, water and add the garlic and herbs.
• Sprinkle over the peppercorns and the salt and turn the fish several times to coat them thoroughly with the marinade. Leave at room temperature for about 30 minutes.
• Place the roasting pan with the fish on top of the stove and bring the marinade just to the simmering point.
• Cover the pan and place in a preheated 180°C/350°F/Gas Mark 4 oven and cook for about 20 minutes or until the fish is firm.
• Transfer the fish to a serving dish and peel off the skin on one side. Cover and keep warm.
• Strain the fish cooking liquid into a bowl or the top of a double boiler and discard the herbs and garlic.
• Mix the liquid into the egg yolks and then return to the bowl or double boiler.
• Heat slowly, whisking constantly until the sauce thickens. Do not allow the sauce to boil. Add the chopped herbs and adjust the seasoning.
• Coat the sauce over the skinned side of each trout and garnish the plate with lemon or lime wedges. Serve the rest of the sauce separately.