First, make up the broth: Heat all the ingredients and boil vigorously for 20 minutes. Cut the carrots into slices, the onion into rings and the leek into small pieces, grind the coriander seeds in a grinder.
Then strain the broth and put it back on, preferably in a fish cooker with an insert to lift the fish out.
Gut and rinse the fish, touching as little as possible to avoid destroying the mucus that surrounds the fish – after all, it’s what provides the beautiful blue color later. Pour the vinegar over the prepared fish. Salt the inside, place the fish in the broth and poach for 4 minutes without letting it boil.
In the meantime, beat the butter until fluffy. To do this, heat the butter until it softens without melting. Now beat with a whisk or hand mixer for 10 minutes until the butter becomes a soft, white cream. Now beat in the juice of half a lemon, season with pepper and salt and arrange in a lightly warmed sauce boat.
Carefully lift the trout from their broth, drain and slide onto a napkin-lined platter. Garnish with the halved lemons and a bouquet of parsley.
Serve immediately.
Preparation Tip:
Serve with the sauce and steamed potatoes.
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