Forelle Blau (trout blue)

This is a traditional receipe from south germany (Baden). It is called "Forelle blau". It is poached trout. The stock (Court-Bouillon) is constisting of carots, fennel, leek, shallot, garlic, parsily, thyme, white pepper corns, bay leaf, juniper berry, salt, Noily Prat, and white wine vinager. The trout is poached for 15-20 min in the stock.