This recipe is very easy to make and is very good for you. I love to add some sweet chili sauce and vegetables when I make this fish dish.

Take a medium sized frying pan and place it on the stovetop. Add the white vinegar and fish stock with the tarragon, bay leaves, peppercorns, chopped onion, lemon rind and celery stalk. Simmer these ingredients for 5 minutes.

Trim the fish and make small cuts into the skin of the trout. Place the fish into the simmering poaching liquid and poach the fish for around 6 minutes. The poaching time will differ with the size of each piece of trout.

Chop the onion and leek and place into a heated sauce pan with the vegetable oil. Add the garlic and ginger and fry for 3 minutes. Add the white wine, and reduce for 4 minutes. Add the cream and on a low heat, reduce until the leek is soft and the cream makes a thick sauce.

Place the braised leek into the middle of a pasta bowl and place the poached trout on top, skin side up. Place a small spoon of the sauce out of the braised leek, over the fish.

1 pound, 10 ounce ocean trout

1 celery stalk

6 peppercorns

¼ cup tarragon

1 tablespoon lemon rind

1 white onion

2 cups fish stock

½ cup white vinegar

2 bay leaves

2 stalks leek

1 white onion

½ teaspoon crushed garlic

½ teaspoon crushed ginger

¼ cup white wine

1 cup thick cream

1 teaspoon vegetable oil

Time to make 30 minutes Serves 4