07 August 2014,15:31 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

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. 


  • 6 even-sized trout, cleaned and trimmed
  • 7 tablespoons red wine
  • 4 tablespoons sesame oil
  • 2 clove garlic, crushed
  • 4 sprigs fresh mint
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 small bay leaf, crumbled
  • 8 black peppercorns
  • Pinch salt
  • 5 egg yolks, lightly beaten
  • 2 tablespoon fresh herbs
  • Lemon or lime slices to garnish

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