
4 medium-sized dressed whole trout (about 350g-400g each)
1 medium sized bulb of fennel thinly sliced
2 tbls chopped shallots
1 cup white wine
1 cloves crushed garlic
6 black peppercorns
1 fresh bay leaf
1 tbls chopped parsley
1 tsp lemon zest
Salt and pepper to taste
THE SAUCE
the juices from the baked fish
1 cup fresh cream
100 g sweet green grapes (Muscat style grapes with a delicious sweetness are perfect)
Salt and pepper to taste
1 tbls butter
1 tbls fresh tarragon, roughly chopped