Forellen blau (blue trout)

Instructions

1. Rinse the trout under cold water without removing the scales, then gently pat them dry.
2. Bring the water to a simmer with the vinegar, carrot, onion, thyme, bay leaf, peppercorns, juniper berries and salt.
3. Let the court-bouillon infuse for 5 minutes, then lower the heat to the minimum.
4. Put one trout at a time into the barely simmering liquid, cover and poach for 8 minutes without boiling.
5. Check the cooking: the flesh should come away easily with a fork and the eye should be white.
6. Drain carefully and serve straight away, with the melted butter, lemon wedges and potatoes.