Sautéed Salmon Trout

Preparation:

Preparation: Clean the trout and insert the lemon zest, salt and peppercorns inside. Place it cold in a saucepan and cover it with white wine with the addition of 1 ladle of water, chopped parsley and the juice of half a squeezed lemon. Place on the heat, bring to the boil and cook for 15 minutes on each side. Serve the trout cut in two, with the cooking liquid having condensed to form a sauce.