Juniper trout

Preparation:

Preparation: In half a liter of water, put a bay leaf, a sliced carrot, a little thyme and parsley. Bring to a boil. Steam the trout fillets over the boiling liquid for 10 minutes. Drain them and place them in a bowl. Reduce the liquid over high heat, add a glass of wine and a glass of vinegar, four juniper berries, salt. Bring to the boil, pour over the trout and let it cool to room temperature. Accompanying wines: Trentino Müller-Thurgau DOC, Pomino Bianco DOC, Castel Del Monte Chardonnay DOC.