Ingredients for 6 servings:

• 4 very fresh trouts of 200 g each (1/2 pound),
  
• 2 carrots chopped,
  
• 2 onions,
  
• 1 dl (1/2 cup) of Riesling or Sylvaner,
  
• 50 ml (1/4 cup) wine vinegar,
  
• bouquet garni (parsley, bay leaves),
  
• salt and pepper.

Preparation Steps:

1. Bring to a boil all the court bouillon ingredients ( carrots, sliced onions, bouquet garni, vinegar and wine) with 4 liters water, simmer for 30 minutes.

2. The trouts must be very fresh. Ideally they should be purchased alive, in which case you would hit them on the head before gutting them. The color comes from a chemical reaction with the vinegar. To ensure this reaction, it is best not to rinse or wipe the fish before cooking.

3. Reduce the heat, gently put the trouts in the simmering bouillon and cook gently for 8 to 10 minutes.

4. Carefully remove from the broth and drain the trouts on absorbent towels. Arrange on a plate and garnish with lemon wedges and parsley. Serve with melted butter and steamed potatoes.

Wine Pairing Tips: A lively and mineral Riesling provides the perfect match for trout. When cooking with quality ingredients, go for a Grand Cru to make it a memorable meal. For a more casual lunch, a Sylvaner will also work nicely.