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The Silver Spoon, Phaidon Press

Serves 4


    • 1 bay leaf
    • 1 carrot, sliced
    • 1 fresh thyme sprig, chopped
    • 1 fresh flat-leaf parsley sprig, chopped
    • 8 sea trout fillets
    • 3/4 cup dry white wine
    • 3/4 cup white wine vinegar
    • 4 juniper berries
    • salt


Put the bay leaf, carrot, thyme and parsley in a pan, pour in 2 1/4 cups water and bring to a boil.

Place the fish in a steamer over the pan, cover and steam for 10 minutes.

Remove the fish from the heat, pat dry and place in a serving dish.

Bring the liquid in the pan back to a boil and continue to boil over high heat until reduced, then add the wine, vinegar and juniper and season with salt.

Bring back to a boil, then pour the mixture over the fish and let cool to room temperature.

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