Ingredients • 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
Directions 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.
