Marinated Sweet and Sour Pink Trout

Name: Marinated Sweet and Sour Pink Trout
Cuisine: Swiss
Ingredients: 4 pink rainbow trout, filleted and skinned; salt and freshly ground pepper; salt and freshly ground pepper; about 10 ml (2 teaspoons) caster sugar; 25 g (1 oz) pine kernels; 4 shallots or small red onions, peeled and finely sliced into rings; 4 shallots or small red onions, peeled and finely sliced into rings; 25 g (1 oz) sultanas; 15 ml (1 tablespoon) capers, drained; 2 small carrots, peeled; approx. 200 ml (7 fl oz) white wine vinegar; a few sprigs of fresh fennel, dill or chervil; a few sprigs of fresh fennel, dill or chervil; a few sprigs of fresh fennel, dill or chervil; a handful of fresh green leaves (young spinach, rocket or lamb’s lettuce); a handful of fresh green leaves (young spinach, rocket or lamb’s lettuce); a handful of fresh green leaves (young spinach, rocket or lamb’s lettuce); a handful of fresh green leaves (young spinach, rocket or lamb’s lettuce); a few rings of red pepper