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Serves 4.
4 Rainbow Trout
1 onion quartered
2 carrots, chopped
6 black peppercorns
1 bay leaf
1/2 teaspoon dried thyme leaves
3/4 cup dry white wine
2 1/2 cups water
Mushroom Sauce
40g butter
1 onion, finely chopped
150g baby mushrooms, finely sliced
1 1/2 tablespoons plain flour
3 egg yolks
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
Combine onion, carrots, peppercorns, bay leaf, thyme, wine and water in a pan. Bring to the boil, simmer uncovered for 15 minutes. Drain and cool the liquid. Discard the vegetable mixture. Place the fish (with or without heads and tails; your choice) in a single layer in a large pan. Pour over the reserved liquid. Bring to the boil and simmer uncovered for about 10 minutes or until the fish is tender. Drain and reserve 2 cups of the liquid for the sauce. Remove the skin from the trout. Heat the butter in a pan. Add the sauce onion and mushrooms. Cook stirring until the onion is soft. Add flour and cook stirring for 1 minute. Remove from heat and gradually stir in reserved fish stock. Stir over heat until the mixture boils and thickens. Just before serving whisk the egg yolks and juice until frothy. Gradually whisk half a cup of the mushroom sauce into the egg mixture. Pour the mixture into the remaining mushroom sauce. Stir in herbs and stir over heat without boiling until sauce is heated through. Pour over fish. - Submitted by Marjorie Jutland. Christchurch, NZ.
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