Combine water, vinegar, salt, peppercorns, bay leaves, parsley stalks, sliced
onion and wine in a large kettle. Bring to a boil and allow to simmer for about
Cool slightly and add the fish. Cover and bring back to the simmering
point. Allow the fish to cook gently for 5 minutes.
Cool in the liquid, uncovered, until lukewarm.
Carefully remove the fish; drain and peel the skin off both sides while the fish
is still slightly warm. Strain the liquid and reserve it. Carefully lift the fillets
from both sides of the trout, taking care not to break them up. Make sure they are
completely free of skin and bones and place them on individual plates, or onto one
large serving plate that has a slight well in the center.
Pour reserved fish cooking liquid into a large, deep saucepan and add egg whites.
Place the pan over the heat and whisk by hand using a wire balloon whisk. Allow
the mixture to come to the boil, whisking constantly. Egg whites should form a thick
frothy crust on top. Stop whisking and allow the liquid and egg whites to boil up
the sides of the pan. Remove from heat and allow to subside. Repeat the process
twice more and then leave it to settle.
Line a colander with several thicknesses of paper towels or a clean tea towel.
Place in a bowl and pour the fish cooking liquid and the egg white into the colander.
Let drain slowly. Do not allow the egg white to fall into the clarified liquid.
When all the liquid has drained through, remove about 1 cup and dissolve the gelatine
in it. Heat again, very gently if necessary to dissolve the gelatine thoroughly.
Return the gelatine to the remaining stock, place the bowl in a bowl of ice water
to help thicken the gelatine.
Decorate the trout and the base of the dish with lemon slices, capers and fresh
dill. When the aspic has become syrupy and slightly thickened, spoon carefully over
the decoration to set it. place in the refrigerator until set.
The aspic may be reheated gently by placing the bowl in a pan of hot water. Do
not stir the aspic too vigorously or bubbles will form. Chill again until almost
set and cover the trout completely in a layer of aspic.
Place in the refrigerator until completely set and serve cold.