Truites au Court Bouillon

Simmer all the court bouillon ingredients for 20 minutes in a wide pan. Let cool. Discard the fins of the trout and trim the tails. Clean them through the gills and wash thoroughly. Put them into the cool court bouillon, cover with foil, bring just to a boil and poach 12-15 minutes or until just tender. With a small knife, gently remove the skin. Drain and carefully transfer the fish to a platt