This recipe comes from Navarre, an area of Spain famous for its brook trout. The simply prepared sauce allows the flavor of the dish to shine through

Ingredients

• 4 even sized trout, cleaned and trimmed
• 6 tbsp red whine
• 3 tbsp olive oil
• 3 tbsp water
• 1 clove garlic, crushed
• 2 sprigs of fresh mint, 1 sprig rosemary, 1 sprig fresh thyme, 1 small bay leaf, crumbled
• 6 black peppercorns
• A pinch of salt
• 3 egg yolks, lightly beaten
• 1 tbsp fresh herbs
• Lemon or lime slices to garnish

Place the fish in a roasting pan and pour the whine over, the oil, water, and the garlic and herbs. Then sprinkle the peppercorns and salt and turn the fish several times to coat them thoroughly with the marinade. Then leave at room temperature for 30 minutes.

Place the roasting pan with the fish on top of the stove and bring the marinade just to a simmering point. Cover the pan and place in a preheated 350 degree 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 about 3 tbsp of 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 f each trout and garnish the plate with lemon or lime wedges. Serve the rest of the sauce separately.

Time needed: Preparation takes about 30 minutes, cooking takes about 20 minutes for the fish and 5 for the sauce.

You may also use red wine instead of white.