Trout a La Cameline

Clean the trout fillets, remove the bones, steep in the warm fish stock for 5 minutes and keep warm. Finely grate the ginger and add to the fish stock form with a little saffron and cinnamon. Add the red wine and boil by a third, then strain the sauce.

Bind the sauce with arrowroot flour and butter and serve with the poached fillets. Serve with bean pods stewed in onion broth and bread.

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