Briefly rinse the prepared trout, place a sprig of dill in each abdominal cavity. In a large saucepan, boil water, add vinegar, salt and lemon zest. Carefully slide the trout into the boiling broth and cook on a low gas flame. Now take out the trout, drain it, peel off the skin between the head and the tail. Arrange on a platter and cool completely. Soak the gelatine in cold water, squeeze it out and let it melt in the heated wine, add salt, sugar and chopped dill. Cool the jellied stock and pour over the trout just before it sets.
Garnish: Boiled potatoes or bread, fondue relish with mayo.
Cooking time: 6 to 8 min